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CHERRY CHEESECAKE DIP

by 3 Comments

Cherry cheesecake dip is made with softened cream cheese, marshmallow fluff and cool whip topped with cherry pie filling for a delicious and easy dessert.

Cherry Cheesecake Dip

From the recipe collection of Tara Ippolito

Cherry cheesecake dip is the kind of dessert that delivers all the rich, creamy cheesecake flavor without any of the fuss. It comes together in minutes with simple ingredients, making it perfect for last-minute guests, parties, or holidays. The silky, sweet cream cheese base paired with bright, tart cherries is a total crowd-pleaser, and you can serve it with everything from graham crackers to fresh fruit. It's easy, nostalgic, and guaranteed to disappear fast!


I've been making this cherry cheesecake dip for years, and my version takes it to another level. It has the perfect balance of creamy, sweet, and tangy with a texture that's silky smooth-not heavy like some others out there. I use simple ingredients and easy steps, but the flavor tastes like a bakery-style cheesecake in every bite. It's the kind of recipe people ask for after just one taste, and once you make it, you'll never go back to another version.

Why You'll Love It

This no bake dessert is super easy to make and incredibly delicious. Its the perfect thing to serve for an important holiday like Thanksgiving or Christmas but simple enough to make for a casual after dinner dessert at home. Its a guaranteed crowd pleaser that everyone is sure to love.

Ingredients

  • Cream Cheese- Make sure the cream cheese is room temperature so it can easily blend into the dip without lumping up.
  • Cool Whip- Cool whip is a must for this recipe. Regular whipped cream does not work well here so, no substitutes.
  • Marshmallow Fluff- Fluff or marshmallow creme are both ok to use.
  • Cherry Pie Filling- I like the brand Lucky Leaf for this but choose your favorite.
  • Graham Crackers- Traditional or chocolate graham crackers are both great to use for dunking this recipe.

Instructions

First, in a large bowl, beat together the softened cream cheese, cool whip and marshmallow fluff until smooth. Spread the mixture evenly out into a pie dish.

Top it with the cherry pie filling. Serve with graham crackers and enjoy.

Storage

Place it into an air tight container or cover it tightly with plastic wrap. It will last in the fridge for up to 3 days.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite! They’re BPA Free and come with air tight lids. They're freezer safe, too
  • Pie Plate- This 9" pyrex pie plate is perfect for this recipe.
  • Hand Mixer- Electric hand mixer with wisk and traditional beaters. I like this one because its small and lightweight.

Cherry Cheesecake Dip Recipe

Cherry cheesecake dip is made with softened cream cheese, marshmallow fluff and cool whip topped with cherry pie filling for a delicious and easy dessert.
No ratings yet
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American

Equipment

  • Pie Plate

Ingredients
  

  • 8 Oz Cream Cheese, room temperature
  • 7 Oz Marshmallow Fluff
  • 8 Oz Cool Whip
  • 21 Oz Can Cherry Pie Filling
  • 1 Box Graham Crackers

Instructions
 

  • In a large bowl, beat together the softened cream cheese, cool whip and marshmallow fluff until smooth.
  • Evenly spread the mixture out into a pie dish.
  • Add the cherry pie filling and spread that evenly on top.
  • Finally, serve with graham crackers and enjoy.
Keyword cheesecake dip, cherry cheesecake dip

Other Easy Dessert Dips

If you like super easy to make dessert dips like this one, you have to try this Apple Pie Dip, Oreo Dip and Caramel Apple Dip.

CHEESY BAKED CAESAR CHICKEN

by 8 Comments

Cheesy baked caesar chicken is tender, juicy chicken smothered in creamy Caesar dressing, provolone cheese, and a savory crouton topping, then baked until it’s golden, flavorful, and irresistibly rich.

From the recipe collection of Tara Ippolito

This chest baked Caesar chicken takes everything you love about a classic Caesar salad and turns it into a warm, comforting dinner that’s bursting with flavor. The creamy dressing keeps the chicken incredibly moist, while the Provolone cheese creates a savory, golden crust that’s downright addictive.

This recipe is easy to make with just a few ingredients, perfect for busy weeknights, and pairs beautifully with pasta, rice, or veggies—making it a guaranteed crowd-pleaser. It’s a must try for sure!

Why You’ll Love It

This recipe is quick, easy and super delicious. It comes together in no time and uses simple, familiar ingredients that you may even have in your pantry right now. It’s a guaranteed crowd pleaser that the whole family will love.

What To Serve With Caesar Chicken

I immediately associate Chicken Caesar with salad. That said, this would pair perfectly with a little side salad or some Homemade Garlic Bread. We usually like to serve this with a side of rice.

Ingredients

  • Chicken Breast- Boneless, skinless chicken breasts work beast for this recipe. If they’re a little too thick, just carefully cut them in half using a sharp knife.
  • Caesar Dressing- I love Marie’s Caesar Dressing and highly recommended it for this recipe but any brand would be okay to use.
  • Provolone Cheese- Slices of provolone are better than shredded for this recipe. Pick some up at the deli section of your local grocery store.
  • Croutons- Caesar flavored works wonderfully here but choose whatever brand/flavor that you prefer. I used Texas Toast Caesar Croutons and I think they're delicious. Seasoned breadcrumbs would also be ok to use if you’d like.
  • Butter-Adds flavor, texture and assists in the breadcrumbs browning.
  • Parmesan Cheese- Used freshly grated or powdered. Mixed with the breadcrumbs, it adds a little saltiness and helps them toast up to a beautiful golden brown.
  • Seasoning- Salt, pepper and garlic powder all come together to add just the right amount to flavor to this dish.
  • Fresh Parsley- This is an optional garnish that I like to add for a little pop of color.

How To Make It

Preheat the oven to 375°

First, add the chicken breast to a 9 x 13” baking dish. Season them with salt, pepper and garlic powder. Brush half of the caesar salad dressing into each breast. Turn them over, season them and brush the rest of the dressing onto the other side.

Then, cover each piece of chicken with two slices of provolone. In a medium size bowl- add the crushed croutons, butter and Parmesan cheese. Mix it together until it’s evenly combined and sprinkle it evenly over the chicken.

Now, place it into the center rack of the oven, uncovered, for about 30-40 minutes or until the chicken is cooked all the way through and the croutons are golden and toasty.

Finally, let it cool slightly, garnish with parsley (optional), serve warm and enjoy!

Storage

Let the chicken cool down and then place it into an air tight container. It will last in the refrigerator for up to 3-4 days.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Ninja Mega Kitchen System- This full-size blender & food processor is perfect for crushing those croutons for this recipe.
  • Storage Containers- These are my favorite! They’re BPA Free and come with air tight lids. They're freezer safe, too.

Cheesy Baked Caesar Chicken Recipe

Cheesy baked caesar chicken is tender, juicy chicken smothered in creamy Caesar dressing, provolone cheese, and a savory crouton topping, then baked until it’s golden, flavorful, and irresistibly rich.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 4 Chicken Breasts Cut them In half if they are too thick
  • ½ Cup Maries Caesar Dressing
  • 8 Slices Provolone Cheese
  • 1 Cup Caesar Salad Croutons, crushed into crumbs
  • 2 Tbs Butter, melted
  • ¼ Cup Parmesan Cheese
  • Salt and Pepper to taste
  • 1 teaspoon Garlic Powder
  • 2 Tbs Fresh Parsley for garnish (optinal)

Instructions
 

  • Preheat the oven to 375°
  • Add the chicken breast into a 9 x 13” baking dish. Season them with salt, pepper and garlic powder. Brush half of the caesar salad dressing onto each breast. Turn them over, season and brush the rest of the dressing onto the other side.
  • Cover each piece of chicken with two slices of provolone. In a medium size bowl- add the crushed croutons, butter and Parmesan cheese. Mix it together until it’s evenly combined and sprinkle it evenly over the chicken.
  • Place it into the center rack of the oven, uncovered, for about 30-40 minutes or until the chicken is cooked all the way through and the croutons are golden and toasty.
  • Finally, let it cool slightly, garnish with parsley (optional), serve warm and enjoy!
Keyword cheesy baked caeser chicken

Other Chicken Dinner Recipes

If you like super easy to make chicken recipes like this one, you have to try this delicious Chicken Divan, Crispy Chicken Caprese and Chicken And Stuffing Casserole.

Halloween Meatloaf Foot – Creepy and Easy Feet Loaf Recipe

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A gruesomely delicious twist on classic comfort food, this Halloween meatloaf foot is molded into the shape of a severed foot—complete with “bloody” ketchup glaze and creepy onion toenails—for a spooky Halloween dinner that shocks and satisfies.

From the recipe collection of Tara Ippolito

A meatloaf shaped like a creepy severed foot is the ultimate Halloween showstopper. It’s equal parts delicious and disturbingly fun. It takes a classic comfort food and transforms it into a spooky centerpiece that gets everyone talking before they even take a bite. With browned “skin,” onion toenails, and oozing ketchup “blood,” it brings just the right amount of playful gore to your Halloween table while still delivering that hearty, homemade meatloaf flavor everyone loves. It’s gross, it’s clever, and it’s guaranteed to be the most unforgettable dish at any Halloween party.

I’ve been making this Halloween meatloaf foot for years, and every single time it shows up, it steals the show. Not only is it unbelievably tasty and juicy, but it’s also one of those unforgettable recipes people talk about long after the party is over. My version is ridiculously easy to pull together with simple ingredients, yet it delivers big spooky impact and tons of fun. If you want a Halloween dish that’s both delicious and a total crowd-pleaser, this is the one everyone will remember—and request again next year.

Why You’ll Love It

People will love this recipe because it’s the perfect mix of delicious comfort food and Halloween fun. It tastes amazing, looks wildly creative, and adds that unforgettable spooky touch that makes any party feel extra festive.

Ingredients

  • Ground Beef- I like to use 80/20 meat. Ground turkey or chicken would be ok to use also but I prefer beef for this one.
  • Onion- Adds flavor to the meatloaf mix and also acts as super creepy and gross toe nails and exposed bone.
  • Bell Pepper- Any color would do but I personally think green is the way to go.
  • Olive Oil- Any brand is ok to use.
  • Eggs- Binds the meatloaf together
  • Milk- Just a little bit will soften the breadcrumbs and also tenderize the meat.
  • Breadcrumbs- Italian seasoned breadcrumbs adds lots of flavor but you can use any kind of breadcrumbs you’d like.
  • Ketchup- The perfect addition to look like blood.
  • Seasonings- Salt, pepper, garlic powder and onion powder.

How To Make It

Preheat the oven to 375°

First, in a large skillet, sauté the peppers and onion in a little bit of olive oil. Lightly season them with salt and pepper and let them cool slightly. In a large bowl, add the ground beef, sautéed peppers and onion, eggs, breadcrumbs and milk. Season it with salt and pepper and mix everything together just until it’s evenly combined.

Now, place the mixture onto a parchment paper lined baking sheet and form it into a foot shape. Place the round slice of the onion towards the back to mimic an exposed ankle bone. Place slices onto each of the toes for toenails.

Then, add ketchup around the onion “bone” and place it into the center rack of the oven for about 45 minutes or until the beef is cooked all the way through.

Finally, let it rest for about 5-10 minutes before slicing and serving. Enjoy!

Storage

Let it cool down, cut it into pieces and place it into an air tight container. It will last in the fridge for up to three days.

Featured Products

Shop the products featured in this recipe tutorial on my Amazon Store.

  • Prep Bowls- 5 piece stainless steel mixing bowl set. These are great for prepping recipes like this one.
  • Baking Sheet- Extra large to make sure that foot fits comfortably.
  • Meal Prep Gloves- These food safe cloves make molding the meatloaf a breeze.

Halloween Meatloaf Foot – Creepy and Easy Feet Loaf Recipe

A gruesomely delicious twist on classic comfort food, this meatloaf is molded into the shape of a severed foot—complete with “bloody” ketchup glaze and creepy onion toenails—for a spooky Halloween dinner that shocks and satisfies.
No ratings yet
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American

Ingredients
  

  • 1 Large Onion cut a round slice out of it for the ankle bone and dice one half and use the other half for toe naiils.
  • 1 Small Green Bell Pepper, diced
  • 1 Tbs Olive Oil
  • 2-2.5 Pounds Ground Beef
  • 2 Eggs
  • 1 Cup Seasoned Breadcrumbs
  • ¼ Cup Milk
  • ½-1 Cup Ketchup
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • 1 Tbs Onion Powder

Instructions
 

  • Preheat the oven to 375°
  • In a large skillet, sauté the peppers and onion in the olive oil. Lightly season them with salt and pepper and let them cool slightly.
  • In a large bowl, add the ground beef, sautéed peppers and onion, eggs, breadcrumbs and milk. Season it with salt, pepper, garlic powder and onion powder and mix everything together just until it’s evenly combined. Don't over mix it.
  • Place the mixture onto a parchment paper lined baking sheet and form it into a foot shape. Place the round slice of the onion towards the back to mimic an exposed ankle bone. Place slices onto each of the toes for toenails.
  • Add ketchup around the onion “bone” and place it into the center rack of the oven for about 45 minutes or until the beef is cooked all the way through.
  • Finally, let it rest for about 5-10 minutes before slicing and serving. Enjoy!
Keyword Halloween Meatloaf Foot – Creepy and Easy Feet Loaf Recipe

Other Easy Halloween Recipes

If you like super easy to make creepy Halloween recipes like this one, you have to try these Jack-o’-lantern Quesadillas and Mummy Pizzas. My kids go crazy for them!

BUTTERNUT SQUASH MACARONI AND CHEESE

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Creamy, cozy, and slightly sweet, this butternut squash macaroni and cheese blends velvety cheese sauce with roasted squash for a comforting twist on a classic favorite.

From the recipe collection of Tara Ippolito

This butternut squash macaroni and cheese is the ultimate cool weather comfort food. It’s rich, creamy, and silky smooth with a hint of natural sweetness from the roasted squash. It really deepens the flavor while keeping the sauce incredibly velvety without feeling heavy. Every bite is cheesy, cozy, and downright addictive, making it a recipe people will crave every fall and winter season.

My version takes everything you love about the classic and upgrades it with rich flavor, creamy texture, and simple ingredients that anyone can make. The sauce is silky and perfectly cheesy without feeling heavy, and the squash blends in so smoothly that even picky eaters won’t notice. It’s the kind of cozy, homemade dish that feels gourmet but easily comes together in no time.

Can Frozen Butternut Squash Be Used?

Yes, frozen, fresh or even butternut squash puree can be used. If you’re using frozen butternut squash, just be sure to de thaw it before placing it onto a baking sheet. Drizzle it with a little olive oil and lightly season with salt and pepper. It will be ready in about 20-30 minutes.

Recipe Tips

  • Butternut Squash- Be sure to really mash that squash up into a smooth puree so that it will easily incorporate into the sauce.
  • Cheese- Make sure to hand shred your cheese off the block and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.
  • Oven Placement- Place the baking dish into the center rack of the oven. That way, the heat will get all around the baking dish and it will cook evenly.

Ingredients

  • Butternut Squash- When it’s roasted, the natural sugars caramelize, giving the sauce a rich, nutty sweetness that balances beautifully with sharp and salty cheese.
  • Olive Oil- Any brand is ok to use.
  • Heavy Cream- The extra fat helps the cheese melt without getting grainy.
  • Milk- Lightens the sauce just a little so that it doesn’t become too thick.
  • Cheddar Cheese- Adds a sharp, tangy richness that balances the sweetness of the squash perfectly.
  • Breadcrumbs- Seasoned or panko breadcrumbs are both ok to use here. Choose your favorite.
  • Butter- Adds lot of richness to the sauce.
  • Sour Cream- Adds a creamy, velvety texture. You can also substitute Greek yogurt if you’d like.
  • Pasta- I realize that I’m calling this macaroni and cheese but there’s no macaroni being used here. Oops! I prefer mezi rigatoni but choose whatever small pasta that you’d like.
  • Seasonings- Salt, pepper, paprika, garlic powder, onion powder and nutmeg all come together to perfectly favor this dish.
  • Parsley- An optional garnish that adds just a little pop of color.

How To Make It

Preheat the oven to 425°

First, slice the squash (vertically) and scoop out the seeds. Rub each half with olive oil, lightly season it with salt and pepper and place it skin side up on a parchment paper lined baking sheet. Roast it for about 45 minutes or until it’s soft. Let it cool for about 10 minutes before scooping the filling out and mashing it into a smooth puree.

Next, in a large skillet over medium heat, melt the butter and add 1 cup of the butternut squash purée. Season it with salt, pepper, garlic powder, onion powder, paprika and a touch of nutmeg. Stir it all together, then slowly whisk in the cream and milk. Lower the heat and let it simmer for about 2 minutes.

Then, slowly whisk the shredded cheese until it’s fully melted into the sauce. Turn off heat and stir in the cooked pasta and sour cream.

Turn the oven temperature to down to 350°.

Next, add the pasta to a greased 9 x 13” baking dish and smooth it out so that it’s flat and even. Evenly sprinkle the breadcrumbs on top and place it into the center rack of the oven for about 20 minutes, or until the breadcrumbs are golden and toasted. Let it rest for about 5 minutes, garnish with parsley (optional) serve warm and enjoy!

Storage

Let it cool completely then place it into an air tight container. It will last for up to three days. This freezes well, too! Just place it into a freezer safe air tight container and it will last for up to three months.

Featured Products

Shop the products featured in this recipe tutorial on my Amazon Store.

  • Caraway Nonstick Ceramic Sauté Pan with Lid- These are the best you can get! Non Toxic, PTFE & PFOA Free. They’re oven safe, too.
  • Storage Containers- These are my favorite! They’re BPA Free and come with air tight lids. They're freezer safe, too.
  • Prep Bowls- 5 piece stainless steel mixing bowl set. These are great for prepping recipes like this one.

Butternut Squash Macaroni And Cheese Recipe

Creamy, cozy, and slightly sweet, this butternut squash macaroni and cheese blends velvety cheese sauce with roasted squash for a comforting twist on a classic favorite.
No ratings yet
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Prep Time 7 minutes

Ingredients
  

  • 1 Butternut Squash 1-2 cups can be added but I suggest you try it with less before adding more to get a feel for it.
  • 1 Tbs Olive Oil
  • 6 Tbs Butter
  • 2 Cups Heavy Cream
  • ¼ Cup Milk
  • 2 Cups Cheddar Cheese, hand shredded
  • ¼ Cup Sour Cream
  • 1 Pound Mezi Rigatoni, cooked until al dente in salted water
  • ½ Cup Seasoned Breadcrumbs
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Paprika
  • ½ teaspoon Nutmeg

Instructions
 

  • Preheat the oven to 425°
  • Slice the squash (vertically) and scoop out the seeds. Rub each half with olive oil, lightly season it with salt and pepper and place it skin side up on a parchment paper lined baking sheet. Roast it for about 45 minutes or until it’s soft. Let it cool for about 10 minutes before scooping the filling out and mashing it into a smooth puree.
  • In a large skillet over medium heat, melt the butter and add 1 cup of the butternut squash purée. Season it with salt, pepper, garlic powder, onion powder, paprika and nutmeg. Stir it all together.
  • Slowly whisk in the cream and milk. Lower the heat and let it simmer for about 2 minutes.
  • Slowly whisk the shredded cheese until it’s fully melted into the sauce. Turn off heat and stir in the cooked pasta and sour cream.
  • Turn the oven temperature to down to 350°.
  • Add the pasta to a greased 9 x 13” baking dish and smooth it out so that it’s flat and even. Evenly sprinkle the breadcrumbs on top and place it into the center rack of the oven for about 20 minutes, or until the breadcrumbs are golden and toasted.
  • Let it rest for about 5 minutes, garnish with parsley (optional) serve warm and enjoy!

Other Macaroni And Cheese Recipes

If you like super easy and delicious macaroni and cheese recipes like this one, you have to this One Pot Broccoli Macaroni And Cheese, Crockpot Buffalo Macaroni And Cheese and Taco Macaroni And Cheese.

CHICKEN TORTILLA SOUP

by 2 Comments

Chicken Tortilla Soup is a zesty, comforting bowl of tender shredded chicken and vegetables simmered in a rich broth and topped with crunchy tortillas, cheese and a fresh squeeze of lime juice.

Chicken Tortilla Soup

From the recipe collection of Tara Ippolito


Chicken tortilla soup is the perfect mix of cozy and bold, bringing together tender chicken, hearty veggies, and a smoky, Southwestern kick in every spoonful. It's incredibly satisfying yet lighter than some other, creamy soups, making it a great choice for any time of year. With endless topping options-like crispy tortilla strips, avocado, cheese, and lime-you can customize every bowl to fit your mood, which makes it a total crowd-pleaser.


This chicken tortilla soup isn't just another recipe-it's a bowl full of layered flavor that tastes like it simmered all day, even though it comes together with simple ingredients. My version strikes the perfect balance of smoky, savory, and fresh, with a broth so good you'll want to sip it straight from the spoon. It's easy, customizable, and guaranteed to become a repeat favorite because it delivers restaurant-quality flavor right from your very own kitchen.

Ingredients

  • Butter & Olive Oil- Just a little bit to add flavor and saute the vegetables,
  • Bell Peppers- Get colorful and use a green, red, yellow or orange pepper. Sometimes I even use a combination of both.
  • Onion- Yellow, white or red onion would all be ok to use here.
  • Tomato Paste- Gives some rich, deep flavor to the broth and also helps to thicken it slightly.
  • Chicken Broth- Use low sodium if you're watching your salt intake.
  • Corn- We usually use canned corn when making this during the cooler months but fresh corn removed from the cob is great in this recipe, too.
  • Black Beans- I prefer black beans for this recipe but choose your favorite. It all works.
  • Diced Tomatoes- Use a can of regular diced tomatoes or Rotel for a little extra flavor.
  • Chicken- I like to use shredded rotisserie chicken to make my life easier but any cooked and cubed chicken would be great to use.
  • Sour Cream- Will bring a cool, creamy richness to the soup.
  • Cream Cheese- Be sure to cube the cream cheese and let it get to room temperature before adding it to the soup to avoid clumps.
  • Lime Juice- Gives just the right amount of acidity to make the flavors really pop.
  • Seasonings- Taco Seasoning, salt, pepper, cayenne pepper, chili powder all come together to add loads of flavor to this dish.
  • Optional Toppings- Sour cream, shredded cheese and Tortilla Strips are optional but highly recommended. If you cant find Tortilla Strips, click HERE to grab a bag on my Amazon Store or crushed up tortillas would work just fine, too.

How To Make It

First, heat the butter and oil in a large pot then add the diced peppers and onion. Lightly season them with salt, pepper, cayenne pepper and chili powder. Sauté until the vegetables are soft.

Now stir in the tomato paste and cook for a minute or two. Then add in the chicken broth, corn, beans, rotisserie chicken and diced tomatoes. Add the sour cream, softened cream cheese and taco seasoning. Stir to combine everything and let it simmer for about 10 minutes.

Finally, transfer the soup into individually portioned out bowls and top with a squeeze of fresh lime juice, crushed tortilla chips, shredded cheddar cheese and sour cream. Enjoy!

Storage

Let the soup cool and place it into an air tight container. It will last in the fridge for up to 3 days. This recipe freezes really well, too. Just be sure to let it cool and place it into a freezer safe air tight container (without the toppings). It will last for about 3 months.

Featured Products

Shop the products featured in this recipe tutorial on my Amazon Store.

  • Caraway Dutch Oven Pot with Lid- 6.5 qt, non-stick ceramic coating, free from forever chemicals and oven safe. This is worth every penny!
  • Prep Bowls- 5 piece stainless steel mixing bowl set. These are great for prepping recipes like this one.
  • Storage Containers- These are my favorite! They’re BPA Free and come with air tight lids. They're freezer safe, too.

Chicken Tortilla Soup Recipe

Chicken Tortilla Soup is a zesty, comforting bowl of tender shredded chicken and vegetables simmered in a rich broth and topped with crunchy tortillas, cheese and a fresh squeeze of lime juice.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American

Equipment

  • Large Stock Pot

Ingredients
  

  • 1 Tbs Butter
  • 2 Tbs Olive Oil
  • 1 Small Green Bell Pepper, diced small
  • 1 Small Red Bell Pepper, diced small
  • 1 Large Onion, diced
  • 2 Tbs Tomato Paste
  • 15 Oz Can Corn, drained
  • 15 Oz Can Black Beans, rinsed and drained
  • 1 Rotisserie Chicken, shredded
  • 5 Cups Chicken Broth
  • 14.5 Oz Can Diced Tomatoes
  • ½ Cup Sour Cream
  • 8 Oz Cream Cheese, cubed and room temperatures
  • 1 Oz Taco Seasoning Packet
  • Salt and Pepper to taste
  • 1 teaspoon Cayanne Pepper
  • 1 teaspoon Chili Powder

Optional Toppings

  • Sour Cream
  • Cheddar Cheese, hand shredded
  • Lime Juice

Instructions
 

  • FHeat the butter and oil in a large pot then add the diced bell peppers and onion. Lightly season them with salt, pepper, cayenne pepper and chili powder. Sauté until the vegetables are soft.
  • Stir in the tomato paste and cook for a minute or two. Then add in the chicken broth, corn, beans, rotisserie chicken and diced tomatoes.
  • Stir in the sour cream, softened cream cheese and taco seasoning. Simmer for about 10 minutes.
  • Finally, transfer the soup into individually portioned out bowls and top with fresh lime juice, crushed tortilla chips, shredded cheddar cheese and sour cream. Enjoy!
Keyword chicken tortilla soup, tortilla soup

Other Soup Recipes

If you love super easy to make soup recipes like this one, you have to try this Creamy Chicken Noodle Soup, Italian Wedding Soup and Stuffed Pepper Soup.

CROCKPOT GARLIC HONEY CHICKEN THIGHS

by 4 Comments

Crockpot honey garlic chicken thighs slow cook in a sweet and savory sauce made of honey, soy, and garlic until they become irresistibly tender, juicy, and bursting with flavor.

From the recipe collection of Tara Ippolito

These crockpot honey garlic chicken thighs are the perfect balance of sweet, savory, and garlicky flavor. The sauce slowly infuses into every bite as it cooks to fall-apart tenderness. Because it’s made with simple ingredients and hands-off slow cooking, it delivers maximum flavor with minimal effort. This recipe is proof that comfort food doesn’t have to be complicated.

I’ve tested and tweaked this recipe until I got just the right balance of textures and flavors. Unlike other versions that can turn out bland or dry, this one really clings to the chicken and delivers so much flavor. It’s foolproof, family-approved, and guaranteed to be a hit in any home.

Why You’ll love It

This recipe is a set it and forget it dream come true. It’s just about as low effort as you can get and produces fantastically delicious results. It’s a family friendly, crowd pleaser that everyone is sure to love. This is one of our favorites.

Can Chicken Breast Be Used Instead Of Thighs?

Yes, chicken breasts can be used instead of thighs here if you prefer. They do tend to dry out faster than thighs, so be sure to check the chicken after 4-5 hours to see if it’s done.

What To Serve This With

We love to serve this over a nice big bowl of white rice. It goes together perfectly with the salty and sweet chicken and sauce. Some roasted asparagus or broccoli would be a great addition, too.

Ingredients

  • Boneless Chicken Thighs- They stay so juicy while cooking low and slow.
  • Soy Sauce- Use low sodium if you’re watching your salt intake.
  • Honey- Adds lots of sweet flavor to the chicken.
  • Sesame Oil- Brings a toasted, nutty flavor to the dish. A little goes a long way so don’t overdo it.
  • Hoisin Sauce- Adds bold, rich flavor and also helps to thicken the sauce. It’s sold in most grocery stores but if you’re having trouble finding it- I have it on my Amazon Store HERE.
  • Garlic- Crushed, jarred or garlic paste would all be ok to use.
  • Ginger- Use either freshly grated ginger or powdered. Just keep in mind that freshly grated ginger is a little stronger in flavor so use less.
  • Black Pepper- A little pepper is all you need. The soy sauce has enough salt to carry the dish.
  • Water And Corn Starch- Mixing these together to make a slurry at the end of the cooking process will thicken the sauce to just the right consistency.

How To Make It

First, add the chicken thighs into the crockpot. In a medium size bowl, stir the honey, soy sauce, hoisin sauce, garlic, sesame oil, ginger and black pepper together. Pour into the crockpot over the chicken.

Now, wiggle the chicken down so that it’s all or mostly submerged in the sauce. Place the lid on top and set the crockpot on low for 6 hours.

Next, carefully remove the chicken, place it in a bowl and shred it into pieces using two forks. In a small bowl, stir together the water and corn starch until it’s fully dissolved and stir it into the crockpot. Add the shredded chicken back in and keep it on warm for about 15 minutes so the sauce can thicken.

Finally, serve over white rice and enjoy.

Storage

Let the chicken cool completely and place them into air tight storage containers. They will last in the refrigerator for up to 3 days.

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Crockpot Garlic Honey Chicken Thighs Recipe

Crockpot honey garlic chicken thighs slow cook in a sweet and savory sauce made of honey, soy sauce, and garlic until they become irresistibly tender, juicy, and bursting with flavor.
5 from 1 vote
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Prep Time 2 minutes
Cook Time 6 hours
Total Time 6 minutes
Course Main Course
Cuisine American

Equipment

  • 6 QT Crockpot

Ingredients
  

  • 6-7 Chicken Thighs
  • ¾ Cup Soy Sauce
  • ¾ Cup Honey
  • 4 Cloves Garlic, minced
  • 1 Tbs Sesame Oil
  • 2 Tbs Hoisin Sauce
  • 1 Tbs Dried Ginger
  • 1 Tbs Black Pepper
  • 3 Tbs Corn Starch
  • ¼ Cup Water

Instructions
 

  • In a medium size bowl, stir the honey, soy sauce, hoisin sauce, garlic, sesame oil, ginger and black pepper together.
  • Add the chicken thighs into the crockpot and pour the sauce on top. Wiggle the chicken down into the sauce. Place the lid on top and set the crockpot on low for 6 hours.
  • Carefully remove the chicken, place it in a bowl and shred it into pieces using two forks. In a small bowl, stir together the water and corn starch until it’s fully dissolved and stir it into the crockpot. Add the shredded chicken back in and keep it on warm for about 15 minutes so the sauce can thicken.
  • Serve over white rice and enjoy!
Keyword crockpot garlic honey chicken thighs

Other Easy Crockpot Recipes

If you like super easy to make crockpot recipes like this one, you have to try Crockpot Beef And Noodles, Crockpot Chicken And Noodles, and Crockpot Buffalo Macaroni And Cheese.

HOMEMADE CREAMY CHICKEN NOODLE SOUP

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Homemade creamy chicken noodle soup is a rich and comforting classic, filled with juicy chicken, hearty vegetables, and tender noodles in a a velvety broth that will be warm you from the inside out.

From the recipe collection of Tara Ippolito

Homemade creamy chicken noodle soup is the ultimate fall and winter comfort food. It’s warm, rich, and full of flavor in every bite. The chicken, noodles, vegetables and creamy broth come together to create a meal that feels like a nostalgic hug in a bowl. It’s nourishing, satisfying, and far better than anything from any can. Perfect for those chilly days or when you need something cozy, this dish never disappoints.

This recipe takes a timeless comfort food and makes it even better. It’s rich, creamy, and bursting with homemade flavor. It’s simple to make, yet tastes like something that took all day to prepare. This will become an instant family favorite!

Why You’ll Love It

This soup requires simple, familiar ingredients most of which you probably already have in your pantry right now. It’s a classic comfort food thats sure to be a big hit with the whole family. Even the pickiest of eaters can’t resist a big warm bowl of this delicious soup.

Plus, it’s a great way to use up some leftover chicken. It’s also made right in one pot which means less clean up for me! You’ll never go back to canned soup again after trying this one.

What To Serve This With

This recipe is a whole meal in itself. So, you really don’t need to serve this with anything if you’d rather not. But, some Homemade Garlic Bread or a small side salad would go great with this do you’d like.

Storage

Let the soup cool completely and place it in an air tight container for up to 3 days. It can also be frozen. Just let the soup cool and place it into a freezer safe air tight container for up to 3 months.

Ingredients

  • Butter- Salted or unsalted. This add lot of rich flavor to the vegetables.
  • Carrot, Celery And Onions- The classic mirepoix! Be sure to cut the vegetables in relatively the same size so they cook evenly together.
  • Garlic- Jarred, fresh or garlic paste would all be ok to use.
  • Four- The perfect amount to thicken the soup up to just the right consistency.
  • Chicken Broth- Use regular or low sodium if you prefer.
  • Heavy Cream- Adds richness and makes this soup really stand out with its silky broth.
  • Wide Egg Noodles- Wide or Extra Wide Egg Noodles are best to use.
  • Chicken- I used shredded rotisserie chicken to make my life easier but and cooked and cubed chicken would be great here.
  • Seasonings- Salt, Pepper, Garlic Powder and Thyme all come together to add lots of flavor to this soup.

How To Make It

First, in a large pot (with a lid) melt the butter and add the chopped carrots, celery and onion. Season it with salt and pepper and sauté the vegetables until soft. Then, add the chopped garlic and whisk in the flour for about 3 minutes. It will look like the vegetables are coated in a paste.

Now, slowly whisk in the chicken broth and heavy cream. I like to warm the cream in the microwave for about 15 seconds before adding it to the soup so it easily incorporates.

Then, season the soup with salt, pepper, garlic powder and thyme. Raise the heat and bring it to a boil then add the egg noodles. Stir the egg noodles into the broth and turn the heat down to a simmer. Place the lid on top and let the noodles cook at the way through.

Finally, stir in the shredded rotisserie chicken and re-season the soup if needed. Serve warm and enjoy!

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Homemade Creamy Chicken Noodle Soup Reciepe

Homemade creamy chicken noodle soup is a rich and comforting classic, filled with juicy chicken, hearty vegetables, and tender noodles in a a velvety broth that will be warm you from the inside out.
No ratings yet
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine American

Equipment

  • Stock Pot

Ingredients
  

  • 4 Tbs Butter
  • 3 Medium Carrots, peeled and diced into small pieces
  • 2 Ribs Celery, diced into small pieces
  • 1 Small Onion, diced into small pieces
  • 3 Cloves Garlic, minced
  • 4 Tbs Flour
  • Salt and Pepper to taste
  • 8 Cups Chicken Broth
  • 2 Cups Heavy Cream
  • 2 Tbs Thyme
  • 1 teaspoon Garlic Powder
  • 8 Oz Egg Noodles
  • 2-2.5 Cups Rotisserie Chicken, shredded

Instructions
 

  • In a large pot (with a lid) melt the butter and add the chopped carrots, celery and onion. Season it with salt and pepper and sauté the vegetables until soft.
  • Add the chopped garlic and whisk in the flour for about 3 minutes. It will look like the vegetables are coated in a thick paste.
  • Slowly whisk in the chicken broth and heavy cream. I like to warm the cream in the microwave for about 15 seconds before adding it to the soup so it easily incorporates.
  • Season the soup with salt, pepper, garlic powder and thyme. Raise the heat and bring it to a boil then add the egg noodles. Stir the egg noodles into the broth and turn the heat down to a simmer. Place the lid on top and let the noodles cook at the way through. This should take about 8-10 minutes.
  • Stir in the shredded rotisserie chicken and re-season the soup if needed. Serve warm and enjoy!
Keyword homemade creamy chicken noodle soup

Other Easy Soup Recipes

If you like super easy to make soup recipes like this one, you have to try Chicken And Shells Soup, White Bean And Sausage Soup and Stuffed Pepper Soup.

EASY BANANA CRUMB CAKE

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Easy banana crumb cake is made with ripe bananas topped with crunchy pecans and boxed crumb cake mix for a delicious, crowd pleasing dessert.

From the recipe collection of Tara Ippolito

Easy Banana Crumb Cake is the perfect way to use ripe bananas in a cozy, comforting treat. It’s soft and moist inside with a buttery cinnamon crumb topping and the pecans add just the right amount of crunch. It’s simple to make, smells incredible while baking, and tastes like something straight from a cafe. This is definitely a dessert everyone will want a second slice of.

I’ve tested this recipe to get the perfect balance of moist banana flavor and buttery crumb topping every single time. It uses simple ingredients but delivers a bakery quality texture and taste that other versions just can’t match. One bite and you’ll see why this is the only banana crumb cake recipe you’ll ever need.

Ingredients

  • Bananas- The riper they are, the better!
  • Vanilla Extract- Brings a warm. Sweet flavor to the bananas.
  • Sweetened Condensed Milk- Mixed with the bananas, it brings lots of rich and creamy texture and sweetness.
  • Chopped Pecans- For the perfect amount of crunch. Feel free to omit them if you are avoiding nuts.
  • Cinnamon Swirl Crumb Cake & Muffin Mix- I use the Krusteaz brand because I feel it’s the best for this recipe. You can use other brands but try to get your hands on this one if you can.
  • Salted Butter- Brings out the sweetness of the dessert. Unsalted is ok to use as a substitute.
  • Caramel Sauce- This is optional and adds another delicious flavor layer. It is very sweet so if you’re sensitive to sugar, it may be best to omit it.
  • Whipped Cream- Love this for a topping option. You can also replace this with some vanilla ice cream.

How To Make It

Preheat the oven to 350°

First, in a large bowl, mash the bananas but be sure to leave a few chunks for texture. Don’t puree it. Add the vanilla extract and sweetened condensed milk. Stir them together and add the mixture to a greased 9 x 13” baking dish.

Now, top the banana mixture with chopped pecans. Evenly sprinkle the cake mix on top.

Then, take the brown sugar packet (included in the crumb cake box) and sprinkle that on top of the cake mix. Pour the melted butter on top as evenly as you can. Try to get all the cake mix moist.

Next, place it into the center rack of the oven for 45-50 minutes. Let it cool slightly and drizzle the top with the caramel sauce (optional).

Finally, serve with whipped cream (optional) and enjoy!

Pro Tips

  • Bananas- If your bananas look like they’re on their way out, they’re the best ones to use. The darker the better for this recipe.
  • Oven Placement- Bake this in the center rack of the oven for even heat distribution.
  • Cake Mix- Really be sure to distribute the butter onto the cake mix as evenly as possible. This will help to avoid dry spots and help bake it evenly.

Storage

Let the crumb cake cool completely. Place it into an air tight container and into the refrigerator for 3-4 days. It can also be frozen for up to 2 months.

Featured Products

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Easy Banana Crumb Cake Recipe

Easy banana crumb cake is made with ripe bananas topped with crunchy pecans and boxed crumb cake mix for a delicious, crowd pleasing dessert.
No ratings yet
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American

Equipment

  • 9" x 13" baking dish

Ingredients
  

  • 4 Bananas, ripe
  • 1 teaspoon Vanilla Extract
  • 14 Oz Sweetened Condensed Milk
  • ¼ Cup Pecans, chopped
  • 12 Oz Krusteaz Cinnamon Swirl Cumb Cake & Muffin Mix
  • 1 Stick Salted Butter, melted
  • 1-2 Tbs Caramel Sauce (optional)
  • Whipped Cream (optional)

Instructions
 

  • Preheat the oven to 350°
  • In a large bowl, mash the bananas with a fork or potato masher but be sure to leave a few chunks for texture. Don’t puree it.
  • Stir in the vanilla extract and sweetened condensed milk. Pour the mixture to a greased 9 x 13” baking dish.
  • Sprinkle the chopped pecans on top.
  • Evenly sprinkle the cake mix on top. Take the brown sugar packet (included in the crumb cake box) and sprinkle that on top of the cake mix also.
  • Pour the melted butter on top of the cake mixture as evenly as you can. Try to get all the cake mix moist to ensure it bakes evenly and properly. You want to avoid dry spots.
  • Place it into the center rack of the oven for 45-50 minutes. Let it cool slightly and drizzle the top with the caramel sauce (optional). Serve warm and with whipped cream (optional). Enjoy!
Keyword Easy Banana Crumb Cake

Other Easy Desserts

If you like super easy to make desserts like this one, you have to try my Chocolate Earthquake Cake, Chocolate Raspberry Crumb Cake and Chessman Banana Pudding.

CHEESY HASHBROWN CASSEROLE

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Cheesy hashbrown casserole is loaded with tender shredded potatoes smothered in a rich, creamy sauce and cheddar cheese then baked until bubbly.

From the recipe collection of Tara Ippolito

Cheesy hash brown potatoes are the ultimate comfort side dish. They’re creamy, golden, and loaded with gooey melted cheese in every bite. They pair perfectly with almost any meal, from holiday ham to weeknight chicken. They always steal the spotlight with their rich, crowd-pleasing flavor and cozy, homemade feel.

This recipe takes the classic comfort food dish and makes it absolutely irresistible. It’s the perfect balance of creamy, cheesy goodness with just the right texture. This will be the one that everyone will be asking you to bring to the next gathering

Why You’ll love them

These potatoes are the perfect choice for any meal. They’re easy to make, a total crowd pleaser and super versatile. Make them for any occasion and there’ll be the star of the show!

Ingredients

  • Shredded Hashbrowns- Shredded or Cubed Hashbrowns would both be ok to use for this recipe.
  • Melted Butter & Garlic- The butter is melted with the minced garlic to infuse the flavors together and add richness.
  • Cream Of Chicken Soup- This will add lots of flavor and creaminess to the dish. You can also use Cream Of Mushroom Soup.
  • Sour Cream- Adds richness to the dish.
  • Cheddar Cheese- I used a combination of white and sharp cheddar cheese because I truly believe that is the best choice for this recipe. But, feel free to use whatever kind of cheese you’d like.
  • Seasonings- Salt, Pepper, Garlic Powder and Onion Powder all come together to add lots of flavor to the potatoes.
  • Dried Parsley- This garnish is optional but it adds a little pop of color to the potatoes.

How To Make Them

Preheat the oven to 350 degrees

First, add the potatoes to a large bowl and season them with salt, pepper, garlic powder and onion powder. Then, melt the butter in the microwave with the garlic (this will infuse the garlic into the butter and give it lots of flavor). Pour the infused butter into the potatoes.

Next, add the cream of chicken soup and sour cream. Stir everything together until it’s evenly combined. Stir in the shredded cheddar cheese.

Now, add the mixture to a greased 9 x 13” baking dish and smooth it out so that it’s flat and even. Sprinkle some more of the shredded cheese on top.

Then, cove it and place it into the oven for 45 minutes. Uncover and let it cook for another 5 minutes. Let it rest for 5 minutes. Garnish with dried parsley (optional), serve warm and enjoy!

Recipe Tips

  • Cheese- be sure to shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.
  • Oven Placement- Place the casserole in the center rack of the oven to ensure even heat distribution.
  • Thaw- I find this recipe cooks evenly and best when the potatoes are completely thawed.

What To Serve Them With

This is one of these incredible recipes that can be make for anything from an import holiday like Christmas or Thanksgiving to a casual dinner at home. When we have them at home, we usually serve them with something like Crockpot Smothered Chicken Legs and Frozen Roasted Green Beans.

Can These Be Made Ahead?

Yes, these potatoes can be made ahead of time. Just assemble the casserole the day before as directed, cover it and place it in the refrigerator until making it the next day. I like to take it out of the fridge 30 minutes before placing it in the oven. It will make much more evenly that way.

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  • Mixing Bowls- These glass mixing bowls come with lids and are great for preparing dishes like this one.

Cheesy Hashbrown Casserole Recipe

Cheesy hashbrown casserole is loaded with tender shredded potatoes smothered in a rich, creamy sauce and cheddar cheese then baked until bubbly.
No ratings yet
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American

Equipment

  • 9" x 13" baking dish

Ingredients
  

  • 30 Oz Shredded Hashbrowns, thawed
  • Salt and Pepper to taste
  • 3 Cloves Garlic, Minced
  • 1 Stick Butter
  • 10.5 Oz Cream Of Chicken Soup
  • 8 Oz Sour Cream
  • 1 Cup Cheddar Cheese, hand shredded
  • 1 Cup White Cheddar Cheese, hand shredded
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 2 Tbs Dried Parsley, for garnish (optinal)

Instructions
 

  • Preheat the oven to 350 degrees
  • Add the potatoes to a large bowl and season them with salt, pepper, garlic powder and onion powder.
  • Melt the butter in the microwave for 30 seconds with the garlic (this will infuse the garlic into the butter and give it lots of flavor). Pour the infused butter into the potatoes.
  • Add the cream of chicken soup and sour cream. Stir everything together until it’s evenly combined. Stir in half of the cheddar and white cheddar cheese.
  • Add the mixture to a greased 9 x 13” baking dish and smooth it out so that it’s flat and even. Sprinkle the rest of the shredded cheese on top.
  • Cover it, and place it into the oven for 45 minutes. Then remove the cover and let the potatoes cook for another 5 minutes.
  • Let it rest for 5 minutes. Garnish with dried parsley (optional), serve warm and enjoy!
Keyword Cheesy Hashbrown Potatoes

Storage

Wait for the potatoes to cool down. Then, place them into a covered air tight container and place them into the refrigerator. They will last for 3-4 days.

You can also freeze the casserole, cooked or uncooked in the freezer for up to 3 months. Just be sure to thaw it out before cooking.

CHEESEBURGER QUESADILLAS WITH DIPPING SAUCE

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Cheeseburger quesadillas with dipping sauce are made with seasoned ground beef and melted American cheese tucked between toasted tortillas and served with a delicious homemade dipping sauce.

From the recipe collection of Tara Ippolito

Cheeseburger quesadillas with dipping sauce are a delicious fusion of a classic cheeseburger and a crispy quesadilla. It combines seasoned beef and melted cheese inside golden toasted tortillas for the perfect mash-up meal.

I’ve tested and tweaked this recipe until it hit that perfect balance of beefy burger flavor and quesadilla crunch. If anyone knows how to turn a simple idea into the ultimate comfort food mash-up, it’s me — and this cheeseburger quesadilla totally proves it.

Why You’ll Love This

  • Kid Friendly- This recipe is one the whole family including the kids will love.
  • Easy To Make- This recipe is a breeze to put together and uses simple, everyday ingredients. It makes it a perfect weekday meal option.
  • Food Fusion- If you like classic recipe mashups this one is sure to hit the spot.

Ingredients

  • Ground Beef- Ground beef, chicken or turkey can all be used for his recipe.
  • Chopped Onion- Red, yellow or white onion are ok to use.
  • Ketchup- This will help the beef taste like a true cheeseburger and it also brings lots of flavor to the dipping sauce.
  • Mustard- You can use spicy or Dijon mustard but I recommend yellow mustard. It’s perfect for this recipe.
  • Worcestershire Sauce- Brings depth, complexity and lots of flavor to the beef.
  • Tortillas- Flour tortillas are the best choice for this.
  • Mayonnaise- Used as the base to the dipping sauce. I recommend Dukes or Hellmanns.
  • Vinegar- Adds a little tanginess to the dipping sauce.
  • Relish- Sweet or dill relish can both be used. Feel free to chop some pickles into small pieces, if you prefer that.
  • American Cheese- This is the best choice for a cheeseburger in my opinion, but feel free to use whatever kind you’d prefer.
  • Seasonings- Salt, pepper, garlic powder, onion powder and paprika all come together to bring lots of flavor to this dish.

Instructions

First, mix the mayonnaise, ketchup, yellow mustard, vinegar, salt, pepper, paprika, garlic powder and sugar together. Cover it and place it into the refrigerator until you’re ready to use it.

Then, in a large skillet, brown the beef and diced onion together until the meat is cooked all the way through and the onion is soft. Drain the fat if necessary and season with salt, pepper and garlic powder.

Now, stir in the Worcestershire sauce, ketchup, yellow mustard and relish. Let the beef mixture cool slightly.

Next, add 2-3 slices of cheese down onto the tortillas and evenly distribute the beef mixture. Add a couple more slices of cheese to the top of the beef and add another tortilla.

Then, heat a lightly greased large skillet over medium high and cook the tortillas for 2-3 min on each side until lightly toasted.

Finally, slice them into quarters, serve with the dunking sauce and enjoy!

What To Serve Them With

Serve these quesadillas with some simple rice and a side salad for a complete meal. You could also jazz it up a little and serve them with some In N Out Animal Style or Garlic Parmesan Fries.

Can These Be Made In The Air Frier?

Yes, absolutely! Preheat the air fryer to 375° and assemble the quesadilla. Lightly grease the surface and place them into the basket of the air fryer for 4-6 minutes flipping half way through.

How To Store Them

Let the quesadillas cool completely and place them into an air tight storage container. They can last in the fridge for up to 3-4 days.

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Cheeseburger Quesadillas With Dipping Sauce Recipe

Cheeseburger quesadillas with dipping sauce are made with seasoned ground beef and melted American cheese tucked between toasted tortillas and served with a delicious homemade dipping sauce.
No ratings yet
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Prep Time 3 minutes
Cook Time 10 minutes
Total Time 5 minutes
Course Appetizer, Main Course, Snack
Cuisine American, Mexican

Equipment

  • Large Skillet

Ingredients
  

  • 1 Pound Ground Beef
  • 1 Small Onion, chopped
  • 2 Tbs Relish
  • 2 Tbs Ketchup
  • 2 Tbs Yellow Mustard
  • Salt and Pepper to taste
  • 1 teaspoon Garlic Powder
  • 6 Tortillas
  • 18 Slices American Cheese

For The Dipping Sauce

  • ½ Cup Mayonnaise
  • 2 teaspoon Ketchup
  • 1 teaspoon Yellow Mustard
  • 1 teaspoon Sugar
  • Splash Vinegar
  • Salt and Pepper to taste
  • ½ teaspoon Paprika
  • 1 teaspoon Onion Powder

Instructions
 

  • In a small bowl, miix all of the dipping sauce ingredients together. Cover it and place it into the refrigerator until you’re ready to use.
  • In a large skillet, brown the ground beef and diced onion together until the meat is cooked all the way through and the onion is soft. Drain the fat if necessary and season with salt, pepper and garlic powder.
  • Stir in the Worcestershire sauce, ketchup, yellow mustard and relish. Let the beef mixture cool slightly.
  • Add 2-3 slices of cheese down onto half of the tortillas and evenly distribute the beef mixture. Add a couple more slices of cheese to the top of the beef and add another tortilla to close it up.
  • Heat a lightly greased large skillet over medium high and cook the tortillas for 2-3 min on each side until lightly toasted.
  • Finally, slice them into quarters, serve with the dunking sauce and enjoy!
Keyword Cheeseburger Quesadillas With DIpping Sauce

Other Easy Quesadilla Recipes

If you like super easy to make quesadilla recipes like this one, you have to try my Taco Bell Chicken Quesadillas and Chicken Bacon Ranch Quesadillas.

CROCKPOT CHEESY CHICKEN PASTA

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Crockpot Cheesy Chicken Pasta features tender chicken slow-cooked in a creamy blend of marinara and Alfredo sauce, then shredded, tossed with pasta, and topped with melted mozzarella cheese.

From the recipe collection of Tara Ippolito

This crockpot cheesy chicken pasta is a super easy to make, no fuss recipe that the whole family is going to love. It’s creamy, cheesy and loaded with shredded chicken and pasta. This is comfort food at its best.

I’ve seen a lot of people make their own versions of this recipe but I truly believe that this one is the best. My family loves when I make it and they always go back for seconds. I know if you give this one a try, I know you’ll love it, too.

Why You’ll Love it

  • Set It And Forget It- Crock pot cooking does all the work for you. It’s a truly effortless way to get dinner on the table.
  • Feeds A Crowd- This is a meal for the masses. It makes a lot of portions so they’ll be plenty to go around.
  • Comfort Food- This recipe is like a hug in a bowl. Nothing warms you up and keeps you full quite like pasta and protein.

Ingredients

  • Crushed Tomatoes- I recommend Tuttorosso San Marzano Crushed tomatoes. They’re low in acidity and naturally sweet.
  • Jarred Alfredo Sauce- Feel free to use Homemade Alfredo Sauce if you’d like to but jarred does the trick. I highly recommend Raoe’s brand. They’re just a little more pricey but worth the splurge.
  • Parmesan Cheese- Freshly grated or the “powdered” Parmesan both are ok to use.
  • Chicken Breast- Chicken thighs are an ok substitute instead of breasts.
  • Pasta- I choose Mezi Rigatoni but any tube like pasta would work wonderfully here.
  • Mozzarella Cheese- Be sure to shred the cheese off the block and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.
  • Seasonings- Salt, pepper, garlic powder, Italian seasoning and dried parsley each add different layers of flavor to this dish.

How To Make It

First, add the crushed tomatoes to the crockpot and season it with salt, pepper, garlic powder and Italian seasoning. Add the Alfredo sauce and Parmesan cheese into the crockpot also.

Then, season the chicken breasts on both sides with salt, pepper and garlic powder and add them into the crockpot. Push them down until they’re mostly covered in the sauce.

Now, place the lid onto the crockpot and set it on high for 3-4 hours. Once the time is up, carefully shred the chicken breast up using two forks and stir it into the sauce.

Next, turn the crock pot off and stir in the cooked pasta. Sprinkle the shredded mozzarella cheese evenly on top and garnish with dried parsley.

Finally, place the lid back on top for about 5 minutes or until the cheese is melted. Serve warm and enjoy!

What To Serve This With

Simply serve this pasta with some Homemade Garlic Bread or a side salad and you’ve got yourself a completely satisfying meal.

Storage

To store this in the fridge, let the pasta cool down and place it in an air tight container. It will last 3-4 days in the refrigerator.

Featured Products

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Crockpot Cheesy Chicken Pasta Recipe

Crockpot Cheesy Chicken Pasta features tender chicken slow-cooked in a creamy blend of marinara and Alfredo sauce, then shredded, tossed with pasta, and topped with melted mozzarella cheese.
No ratings yet
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Prep Time 3 minutes
Cook Time 4 hours
Total Time 4 hours 3 minutes
Course Main Course
Cuisine American, Italian

Equipment

  • 6 QT Crockpot

Ingredients
  

  • 24 Oz Crushed Tomatoes
  • ¼ Cup Parmesan Cheese
  • 15 Oz Alfredo Sauce
  • 1 Pound Chicken Breast
  • Salt and Pepper to taste
  • 2 Tbs Garlic Powder (divided)
  • 2 Tbs Italian Seasoning
  • 1 Cup Mozzarella Cheese, hand shredded
  • 2 Tbs Dried Parsley
  • 1 Pound Mezi Rigatoni Pasta, cooked

Instructions
 

  • Add the crushed tomatoes to the crockpot and season it with salt, pepper, 1 tbs of garlic powder and Italian seasoning.
  • Add the alfredo sauce and Parmesan cheese and stir everything together.
  • Season the chicken breasts on both sides with salt, pepper and 1 tbs of garlic powder. Add them into the crockpot and push them down until they’re mostly covered in the sauce.
  • Place the lid onto the crockpot and set it on high for 3-4 hours. Once the time is up, carefully shred the chicken breast up using two forks and stir it back into the sauce.
  • Turn the crock pot off and stir in the cooked pasta. Sprinkle the shredded mozzarella cheese evenly on top and garnish with dried parsley.
  • Place the lid back on top for about 5 minutes or until the cheese is melted. Serve warm and enjoy!
Keyword crockpot cheesy chicken pasta

Other Easy Crockpot Recipes

If you like super easy to make, no fuss crockpot recipes like this one, you have to try my Crock Pot Beef And Noodles, Crock Pot Chicken and Noodles and Crock Pot Beef Stroganoff.

HOMEMADE APPLE PIE DIP

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Homemade Apple Pie Dip is a delicious dessert made with a sweet cream cheese base and topped with warm, homemade apple pie filling for an easy to make fall treat.

From the recipe collection of Tara Ippolito

This dessert is everything you love about classic homemade pie, reimagined into a sweet, dippable treat that’s perfect to share for any occasion this season. Each bite is cozy, nostalgic, and bursting with fall flavors. It’s easy to make and absolutely irresistible when served with cinnamon sugar pita chips.

I served this for our annual kids pumpkin painting party and it was the biggest hit. This recipe has the perfect balance of ingredients and textures. I can’t wait to make it again for our next fall event and watch everyone just fall of love.

Why You’ll Love This

  • All Flavor, No Fuss- You’ll get all the flavors you crave in a homemade apple pie without going through the trouble of making and baking a crust.
  • Simple To Make- This recipe requires minimal, familiar ingredients and is easy to put together.
  • Make Ahead- You can make this dip ahead of time and place it into the refrigerator until you’re ready to serve it.
  • Crowd Pleaser- Make this for any party, holiday or fall get together and it’s going to be the desert that everyone’s talking about.

Ingredients

  • Apples- Honeycrisp, Granny Smith or Gala apples are all great choices because they hold their shape and texture while cooking. But, if you’ve got some fresh apples lying around, feel free to give them a try.
  • Lemon Juice- The acid in the lemon juice prevents the apples from turning brown but it also helps to balance the sweetness and enhance the flavor.
  • Vanilla Extract- Just a little bit will add lots of warmth and richness to the cream cheese base.
  • Brown Sugar- This will soften and make the apples so sweet and gooey.
  • Cream Cheese- Make sure it’s room temperature so it can be the creamy base for this dip.
  • Powdered Sugar- Granulated sugar will not do for this recipe. It doesn’t blend into the cream cheese smoothly. Make sure you use powdered sugar.
  • Spices- Use Apple Pie Spice or a blend of cinnamon, nutmeg and allspice.
  • Cornstarch- This will make the apple topping nice and thick.
  • Water- Will assist in making a nice, gooey apple topping.
  • Cinnamon Sugar Pita Chips- Serve the dip with these chips for even more cinnamon sugar flavors.

How To Make Homemade Apple Pie Dip

First, in a large bowl, blend together the softened cream cheese, powdered sugar and vanilla. Transfer the mixture to a pie dish and spread it out so that it’s flat and even.

Now, in a large bowl, toss the diced apples in the lemon juice and add it to a saucepan. Add the brown sugar, cinnamon, nutmeg allspice and water. Stir everything together and bring it to a boil. Reduce the heat to a simmer for about 10 minutes.

Then, carefully remove about ¼ cup of the liquid and stir in the corn starch until smooth. Stir the corn starch slurry back into the apples for about 2-3 minutes stirring frequently. Remove the saucepan from the heat.

Let the apple mixture cool down and continue to thicken for about 10 minutes before spreading it evenly on top of the cream cheese mixture. Serve with cinnamon sugar pita chips and enjoy!

Quick Tips

  • Apples- You don’t necessarily have to peel the apples, but it’s preferred for a better texture. Also, be sure to dice the apples up very small to make them easy to eat.
  • Cream Cheese- No one likes a clumpy dip. So, be sure that the cream cheese is softened before blending it so that it can get nice and smooth.

Recipe Variations

  • Dipping- Graham Crackers, Nilla Wafers, plain crackers or ginger snap cookies are all great to use.
  • Nuts- Top with some chopped pecans or walnuts for a little crunch.
  • Caramel- Drizzle the top with some caramel sauce for a caramel apple pie dip.

How to Store Leftovers

This dip can be covered and stored in the fridge for up to 3 days.

Homemade Apple Pie Dip Recipe

Homemade Apple Pie Dip is a delicious dessert made with a sweet cream cheese base and topped with warm, homemade apple pie filling for an easy to make fall treat.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 days
Cook Time 10 days
Course Appetizer, Dessert
Cuisine American

Equipment

  • 9" Pie Plate

Ingredients
  

  • 8 Oz Cream Cheese, softened
  • ½ Cup Powdered Sugar
  • 1 Tbs Vanilla Extract
  • 3 Large Apples, peeled and diced small
  • 1 Tbs Lemon Juice
  • ½ Cup Light Brown Sugar
  • 1 Tbs Cinnamon
  • ½ teaspoon Allspice
  • ½ teaspoon Nutmeg
  • 2 Tbs Cornstarch
  • 1 Cup Water
  • 1 Bag Cinnamon Sugar Pita Chips

Instructions
 

  • In a medium sized bowl, using a hand mixer, blend together the cream cheese, powdered sugar and vanilla until smooth.
  • Add the mixture to a pie dish and smooth it out until its flat and even.
  • In a large bowl, add the diced apples and toss them into the lemon juice.
  • Add the apples to a sauce pan and add the brown sugar, water, cinnamon, allspice and nutmeg. Stir it all together and bring it to a boil. Reduce the heat and let it simmer for 10 minutes.
  • Remove about ¼ cup of the liquid form the pot and stir in the corn starch until its completely dissolved. Stir it back into the apples.
  • Let the corn starch thicken up the for about 3 minutes (allow a couple extra minutes if needed). Remove the saucepan from the heat and let the apples cool for about 10 minutes.
  • Evenly spoon the apple mixture over the cream cheese. Serve with cinnamon sugar pita chips and enjoy!
Keyword Homemade Apple Pie Dip

Other Easy Fall Desserts

If you like super easy and delicious fall desserts like this one, you have to try my Pumpkin Gooey Butter Cake, Warm Apple Crisp and my S’mores Poke Cake.

CROCKPOT BEEF STEW

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Crock pot beef stew is a hearty, no fuss meal loaded with chunks of beef, potatoes and vegetables slow cooked in a flavorful gravy.

From the recipe collection of Tara Ippolito

There’s no better meal on a cool fall or winter night that hits the spot quite like a nice big bowl of crockpot beef stew. It’s warm, flavorful and loaded with tender pieces of beef and vegetables. This truly is a comfort food classic that the whole family is guaranteed to love.

My mother has been making this for my siblings and I since we were just little kids. I still haven’t found a version that I enjoy better than this one yet. I know if you give this one a try, you’re going to love it just as much as my family and I do.

Ingredients

  • Stew Meat- It’s best to buy a chuck roast and cut it into pieces at home. If you can’t get a roast for whatever reason, prepackaged stew meat is ok to use.
  • Flour- This is going to help the stew meat brown and give it wonderful flavor and texture.
  • Olive Oil
  • Cold Butter- This is going to give the stew a really nice, silky smooth finish.
  • Onion- White or yellow onion is referred.
  • Garlic- Fresh, jarred or garlic paste are all ok to use here.
  • Red Wine- You can omit the wine if you’d like and just replace it with some more beef broth.
  • Beef Broth- Low sodium is ok to use here if you’re watching your salt.
  • Beef Bullion- This can be substituted with the same amount of soy sauce or balsamic vinegar .
  • Worcestershire Sauce
  • Tomato Paste- Adds rich, deep flavor and enhances the flavor.
  • Carrots- cut them into larger pieces so they don’t fall apart into the stew.
  • Baby Potatoes- Yukon, Red or White baby potatoes are the best choice. They are flavorful and firm enough to not fall apart into the stew.
  • Fresh Herbs- Rosemary, Thyme and Bay Leaves will all give this stew some beautiful flavor.
  • Corn Starch Slurry- This will really help to thicken the sauce and make it more of a gravy than a broth.
  • Seasoning- Salt, pepper and garlic powder all play their part to flavor the stew. Please use your best judgment here as everyone’s sensitivity and taste is different.
  • Gravy Masters- This will give the stew a nice, deep color.

How To Make It

First, heat the oil up in a large pan. In a separate bowl, add the meat and season it with salt, pepper and garlic powder. Coat the meat in the flour and working in batches brown it on all sides. Don’t over cook the meat! 30-40 seconds on each side is all you need. Add the meat to a 6 QT crockpot.

Now, add in the chunks of carrot, potatoes, onion and garlic. Pour the beef broth and over the top.

Next, add the tomato paste, Worcestershire sauce and the bundle of fresh herbs. season it with salt and pepper. Set the crockpot to low for 8 hours.

Once there’s 15 minutes left, remove the bundle of herbs and add the cornstarch slurry, gravy masters and cold butter pats.

Finally, after the remaining time is finished, let the stew sit for 5 minutes to continue to thicken up and enjoy!

Do You Have To Brown The Beef?

No, you don’t have to brown the stew meat first, but I highly recommend it. The beef and stew in general will be so much more flavorful.

Pro Tips

  • Brown The Meat- Take the extra time to brown the beef beforehand for lots of extra flavor and a better texture, too.
  • Stew Meat- Cutting up a chuck roast yourself is the way to go here. Chuck roast has perfect marbling and melts down into tender, juicy bites. Pre-cut “stew meat” can be from mixed cuts (not always chuck), and sometimes it’s older meat repackaged.
  • Herb Bundle- Wrap the fresh herbs in kitchen string to make them easier to fish out later.
  • Cook Time- Low and slow is the preferred cooking time for this one. It really helps to break down the tough connective tissue, producing super tender pieces of beef.

What To Serve This With

Beef stew is a meal in and of itself. You really don’t need to serve this with anything besides a nice piece of Homemade Garlic Bread or maybe some Jalapeno, Cheddar and Bacon Corn Bread. A side salad would be a great idea, too.

How to Store Leftover Beef Stew

This can be stored in the refrigerator for three days or frozen for six month. Just be sure to put it in an air tight container.

Featured Products

Check out the featured products for this recipe on my Amazon Store

  • 6 Quart Crock Pot- The perfect size for a stew recipe like this
  • Gravy Masters- This will give the stew a really nice color
  • Kitchen String- A great product to have around the house. Here we're using it to wrap the herbs to make them easier to fish out later.
  • Storage Containers- These are the best! The side is perfect and the lid gives it a nice air tight seal.

Crockpot Beef Stew Recipe

Crock pot beef stew is a hearty, no fuss meal loaded with chunks of beef, potatoes and vegetables slow cooked in a flavorful gravy.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American

Equipment

  • 6 Quart Crock Pot

Ingredients
  

  • 2.5-3 Pounds Chuck Roast, cut into 2" pieces
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • ¼ Cup Flour
  • 4 Tbs Olive Oil
  • 1 Large Onion, chopped
  • 3 Med Carrots, peeled and cut into 2" pieces
  • 1 Lb Baby Potatoes, cut into ¼ths
  • 3 Cloves Garlic, minced
  • 1 Cup Red Wine
  • 4 Cups Beef Broth
  • 2 Tbs Beef Bullion
  • 3 Tbs Cold Butter
  • 2 Tbs Worcestershire Sauce
  • 4 Tbs Tomato Paste
  • 2 Bay Leaves
  • 2 Sprigs Fresh Rosemary
  • 2 Sprigs Fresh Thyme
  • ¼ Cup Cold Water
  • 3 Tbs Corn Starch
  • 1 Tbs Gravy Masters

Instructions
 

  • In a large bowl, add the chuck roast and season it with salt, pepper and garlic powder. Coat the meat in the flour and shake off the access.
  • In a large skillet, heat the olive oil over medium high heat. Working in batches brown the beef on all sides. Be sure not to over cook the meat. 30-40 seconds on each side is all you need.
  • Add in the beef to the crockpot with the carrots, potatoes, onion and garlic. Pour the beef broth over the top.
  • Add the tomato paste, red wine and Worcestershire sauce. Using kitchen string, wrap the bay leaves, fresh rosemary and fresh thyme and add it to the crock pot. Season with salt and pepper and set the crockpot to low for 8 hours.
  • Once 15 minutes is left on the timer, remove the bundle of herbs and add the gravy masters and cold butter pats.
  • Stir together the cold water and corn starch until the corn starch dissolves into the water and stir that into the crockpot. Place the lid back on top for the remaining time.
  • Let the stew sit for 5-10 minutes to continue to thicken up and enjoy!

Nutrition

Serving: 6g
Keyword crockpot beef stew recipe

Other Easy Crock Pot Recipes

If you like the convenience of “set it and forget it” cooking you gotta try my Crockpot Beef Stroganoff, Crockpot Chicken And Noodles and Crockpot Smothered Chicken Legs. They’re three of my top favorite slow cooker meals to make.

CHICKEN BACON RANCH STROMBOLI

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Chicken bacon ranch stromboli is loaded with cheesy, bacon and ranch flavors and comes together quickly using shredded rotisserie chicken and prepared pizza dough.

From the recipe collection of Tara Ippolito

This chicken bacon ranch stromboli is delicious, filling and super easy to make.

And when I say super easy to make, I really mean it. Using shredded rotisserie chicken and prepared pizza dough makes this recipe an absolute breeze.

These flavors go together so perfectly and are always a huge hit no matter what the occasion.

Make this for a quick lunch, dinner or snack. It can even be served as an appetizer parties or on game day. Trust me, it’s going to get eating up in no time.

I’ve had so much practice making Stromboli’s my whole life and I consider myself a pro at this point. My Traditional Stromboli and Philly Cheesesteak Stromboli are practically famous at my house.

As much as I love them both, if I’m being honest, this one may just be my favorite!

Recipe Quick Tips

  • Dough- Pop into your local pizzeria for some dough. They’ll be very happy to sell it to you and a large is usually only $2.
  • Bacon- Cooking and crumbling your own vegan is a great idea if you have the time. If not, use pre-cooked bacon, bits, and that will do the trick.
  • Cheese- Be sure it’s a hand, shred the cheese yourself and avoid the pre-shredded stuff that comes in a bag. It will melt much better that way.
  • Oven- Place the Stromboli in the center rack of the oven to ensure even heat distribution.

Chicken Bacon Ranch Stromboli Variations

I like this Stromboli recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Dough- Any pizza dough would be ok to use. Make your own or buy some.
  • Cheese- Any kind of cheese would be OK to use for this recipe just be sure to shred the cheese yourself.
  • Chicken- This is a great recipe to use up some leftover chicken. So use that, shredded rotisserie chicken or any cooked and cubed chicken would work.

Chicken Bacon Ranch Stromboli Ingredients

  • Pizza Dough
  • Ranch Dressing
  • Bacon Bits
  • Hand Shredded Cheddar Cheese
  • Shredded Rotisserie Chicken
  • Beaten Egg
  • Salt, Pepper, Italian Seasoning And Garlic Powder

Instructions

Preheat the oven to 375°

First, on a lightly flowered surface roll the pizza dough out into a large rectangle.

Then, add the ranch dressing and smooth it out onto the dough, leaving about an inch clear on the sides.

Next, sprinkle the bacon bits on top of the ranch dressing.

Now, evenly distribute the shredded rotisserie chicken on top. Lightly season it with salt, pepper and garlic powder.

Then, evenly sprinkle the cheese on top.

Next, starting with the long side of the dough facing you, gently roll it up tightly just like you would a jelly roll. When you reach the end, pinch the seam to seal it and fold the ends under to keep everything inside.

Now, place the Stromboli seam-side down on a parchment paper lined baking sheet.

Then, brush a thin layer of the beaten egg on top and sprinkle it with Italian seasoning.

Next, carefully place 2-3” slits on the top of the dough for ventilation and place it into the center rack of the oven for 15-20 minutes or until the dough is cooked all the way through.

Finally, let the Stromboli rest for about 5-10 minutes before slicing and serving. Enjoy!

Click the above image to see the featured products used in this recipe tutorial on my Amazon Store.

Chicken Bacon Ranch Stromboli

Chicken bacon ranch stromboli is loaded with cheesy, bacon and ranch flavors and comes together quickly using shredded rotisserie chicken and prepared pizza dough.
No ratings yet
Print Recipe Pin Recipe
Course Appetizer, Main Course, Snack
Cuisine American, Italian

Ingredients
  

  • 1 Large Prepared Pizza Dough
  • ½ Cup Ranch Dressing
  • 2 Cups Rotisserie Chicken, shredded
  • ½ Cup Bacon Bits
  • 1.5-2 Cups Cheddar Cheese, hand shredded
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • 1 Egg, beaten
  • 1 Tbs Italian Seasoning

Instructions
 

  • Preheat the oven to 375°
  • On a lightly flowered surface roll the pizza dough out into a large rectangle. Add the ranch dressing and smooth it out onto the dough, leaving about an inch clear on all sides.
  • Sprinkle the bacon bits on top of the ranch dressing.
  • Evenly distribute the shredded rotisserie chicken on top. Lightly season it with salt, pepper and garlic powder.
  • Evenly sprinkle the cheese on top.
  • Starting with the long side of the dough facing you, gently roll it up tightly just like you would a jelly roll. When you reach the end, pinch the seam to seal it and fold the ends under to keep everything inside.
  • Place the Stromboli seam-side down on a parchment paper lined baking sheet.
  • Brush a thin layer of the beaten egg on top and sprinkle it with Italian seasoning.
  • Carefully place 2-3” slits on the top of the dough for ventilation and place it into the center rack of the oven for 15-20 minutes or until the dough is cooked all the way through.
  • Let the Stromboli rest for about 5-10 minutes before slicing and serving. Enjoy!
Keyword chicken bacon ranch stromboli

Other Easy Recipes Using Prepared Dough

If you like super easy to make recipes like this one using prepared dough, here are some others that I know you’ll love, too.

SAUSAGE STUFFING BALLS

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Sausage stuffing balls are made with sausage, stuffing, cheese, dried cranberries and just a few other simple ingredients for the ultimate holiday or party appetizer.

From the recipe collection of Tara Ippolito

The holidays are upon us and what better appetizer to serve to your guest than these sausage stuffing balls.

We have been making these for years and finally have the recipe down to the perfect amount of each ingredient.

You taste a little of this, and a little of that in every single bite. And the best part? They’re super easy to make and require very few ingredients.

Just mix the sausage stuffing, cheese, and dried cranberries, with a couple of beaten eggs and some chicken broth. Form it into little balls and viola!

You just made a festive party snack that everyone’s going to love. Make them for Thanksgiving, Christmas or any holiday celebration that you’ve got going on this year.

And don’t forget the whole cranberry sauce on the side for dunking!

Recipe Quick Tips

  • Over Mixing- Be sure not to over mix the meat and stop once everything is just combined. Over mixing leads to dense, tough balls.
  • Hand Shredding- Always hand shred your own cheese and avoid the pre shredded stuff that comes in a bag.
  • Freezer Friendly- This appetizer freezes very well. So make some now and enjoy them later.

Sausage Stuffing Balls Variations

I like this recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Stuffing- Any flavor or brand of boxed stuffing is ok to use here so choose your favorites.
  • Sausage- Breakfast, hot or sweet Italian sausage would all work here. Feel free to experiment with flavors.
  • Cheese- I love cheddar for this but any kind of hand shredded cheese would be great.

Sausage Stuffing Balls Ingredients

  • Ground Mild Italian Sausage
  • Savory Herbs Stove Top Stuffing
  • Dried Cranberries
  • Hand Shredded Cheddar Cheese
  • Beaten Eggs
  • Chicken Broth
  • Salt, Pepper, Dried Parsley And Garlic Powder
  • Whole Berry Cranberry Sauce.

Instructions

Preheat the oven to 350°

First, in a large bowl, add the ground sausage, Stove Top Stuffing, dried cranberries, cheddar cheese, beaten eggs and chicken broth.

Now, season it with salt, pepper, garlic powder and parsley and mix everything together until it’s evenly combined. Don’t over mix the meat.

Next, roll the mixture into 2” sized balls and place them side by side onto a parchment paper lined baking sheet.

Then, place them into the center rack of the oven for 25 minutes.

Finally, place them onto a serving platter with a bowl of whole cranberry sauce for dunking. Enjoy!

Sausage Stuffing Balls

Sausage stuffing balls are made with sausage, stuffing, cheese, dried cranberries and just a few other simple ingredients for the ultimate holiday or party appetizer.
5 from 1 vote
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 1 Pound Mild Italian Sausage, Ground
  • 1 Box Savory Herb Stove Top Stuffing
  • ½ Cup Cheddar Cheese, hand shredded
  • ⅓ Cup Dried Cranberries, whole or chopped
  • ¼ Cup Chicken Broth
  • 2 Eggs, Beaten
  • Salt and Pepper to taste
  • 1 teaspoon Garlic Powder
  • 2 Tbs Dried Parsley
  • Whole Cranberry Sauce

Instructions
 

  • Preheat the oven to 350°
  • In a large bowl, add the ground sausage, Stove Top Stuffing, dried cranberries, cheddar cheese, beaten eggs and chicken broth.
  • Season it with salt, pepper, garlic powder and parsley and mix everything together until it’s evenly combined. Don’t over mix the meat.
  • Roll the mixture into 2” sized balls and place them side by side onto a parchment paper lined baking sheet. Place them into the center rack of the oven for 20-25 minutes.
  • Place them onto a serving platter with a bowl of whole cranberry sauce for dunking. Enjoy!
Keyword Sausage Stuffing Balls

Other Easy Appetizer Recipes

If you like super easy to make holiday appetizers like this one, here are some others that I know you’ll love, too.

CROCKPOT SMOTHERED PORK CHOPS

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Crockpot smothered pork chops are a delicious and easy to make dinner made with bone in pork chops cooked low and slow in a flavorful, creamy sauce.

Crockpot Smothered Pork Chops

These Crockpot smothered pork chops are an effortless dinner that your whole family is going to love.

The sauce keeps them so flavorful and juicy while they’re in the slow cooker. My family just loves them.

I’m always looking for good crockpot recipes once the kids get back to school. Everyone’s so busy with homework and activities.

I just don’t have the time to babysit the stove. This recipe is perfect for those kinda days.

We usually serve these with a side of rice and a vegetable like Garlic Parmesan Broccoli but they’d be great with just about anything.

It’s also one of the easiest crockpot recipes that I’ve come across. The ingredients are super simple and it comes out delicious every time without fail.

It’s truly a no fuss dinner idea that I’m sure you’ll keep coming back to. It’s on my fall/ winter recipe rotation for sure.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Crockpot Smothered Pork Chops Variations

I like this pork chop recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Pork Chops- I prefer bone in pork chops because I feel they stay juicer but boneless pork chops are ok to use too.
  • Broth- Both Chicken or Vegetable broth would be ok to use here.

Other Easy Crockpot Recipes

If you like super easy to make recipes like this one, here are some others that I know you’ll love, too.

Crockpot Smothered Pork Chops Ingredients

  • Bone in Pork Chops
  • Olive Oil
  • Ranch Seasoning
  • Cream of Mushroom Soup
  • Cream of Chicken Soup
  • Chicken Broth
  • Salt, Pepper and Garlic Powder
  • Parsley, for garnish (optional)

Instructions

First, lightly season the pork chops with salt and pepper. In a large skillet, sear them in a little olive oil for 2 minutes on each side.

Now, lightly spray the inside of the crockpot with cooking spray and add in the pork chops.

Then, season them with a little more salt and pepper. Sprinkle them with garlic powder and the ranch seasoning also.

Next, in a small bowl, stir together the cream of chicken and cream of mushroom soup and spread the mixture over the pork chops.

Now, pour in the chicken broth and place the lid on top. Set the crockpot to low for 4-5 hours.

Once the pork chops are cooked all the way through, garnish with parsley (optional), serve warm and enjoy!

Crockpot Smothered Pork Chops

Crockpot smothered pork chops are a delicious and easy to make dinner made with bone in pork chops cooked low and slow in a flavorful, creamy sauce.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Equipment

  • Crockpot

Ingredients
  

  • 4 Large Bone In Pork Chops
  • 2 Tbs Olive Oil
  • 1 Oz Ranch Seasoning
  • 10.5 Oz Cream Of Mushroom Soup
  • 10.5 Oz Cream Of Chicken Soup
  • 1 Cup Chicken Broth
  • Salt and Peppe to taste
  • 1 Tbs Garlic Powder

Instructions
 

  • Lightly season the pork chops with salt and pepper. In a large skillet, sear them in a little olive oil for 2 minutes on each side.
  • Lghtly spray the inside of the crockpot with cooking spray and add in the pork chops. Season them with a little more salt and pepper. Sprinkle them with garlic powder and add the ranch seasoning.
  • In a small bowl, stir together the cream of chicken and cream of mushroom soup and spread the mixture over the pork chops.
  • Pour in the chicken broth and place the lid on top. Set the crockpot to low for 4-5 hours.
  • Once the pork chops are cooked all the way through, garnish with parsley (optional), serve warm and enjoy!
Keyword Crockpot Smothered Pork Chops

CHICKEN DIVAN

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Chicken Divan is a creamy casserole made with shredded rotisserie chicken and broccoli baked under a flavorful cheese sauce and breadcrumb topping.

Chicken Divan

From the recipe collection of Tara Ippolito

Chicken divan is a recipe that I can remember eating ever since I was a little kid.

My mother used to make this for my siblings and I and it was always one of my favorite things. It was so good that I didn’t even mind the broccoli.

It’s the kind of meal that feels cozy and comforting on a cool fall or winter day. I love to make this for my own kids now once the weather starts to get a little chilly here in Jersey.

They love it now just as much as I did when I was a kid. My version is just a little bit different than my mother‘s because I add a breadcrumb topping.

I think adding that little bit of crunch makes this dinner even better. But please, don’t tell mom!

The broccoli, rotisserie chicken and cheese sauce combined with that little bit of crunch you get from the topping makes this an irresistible dinner for the whole family.

Whenever I make this, everybody is always going back for seconds. It might not look like anything special but trust me it is absolutely delicious.

Plus, it’s a great way to turn leftover chicken into something special while sneaking in plenty of vegetables.

This recipe is easy to put together an absolutely delicious at the same time. That’s a win-win if you ask me!

I really hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Chicken Divan Variations

I like this recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Chicken- I used shredded rotisserie chicken to make my life easier but feel free to make and cube your own chicken if you’d prefer. This is a great recipe to use up some leftover chicken.
  • Cheese- Use any kind of cheese that you’d like to hear. It all works. Just be sure to shred the cheese yourself because it will melt much better that way.
  • Soup- If you’re not a fan of cream of mushroom soup, cream of cheddar or another cream of chicken soup would be OK to use here.

Other Easy Chicken Dinners

If you like, super easy to make chicken recipes like this one, here are some others that I know you’ll love, too.

Chicken Divan Ingredients

  • Broccoli Florets, chopped into small pieces
  • Rotisserie Chicken, shredded
  • Cream Of Chicken Soup
  • Cream Of Mushroom Soup
  • Sour Cream
  • Monterey Jack Cheese, hand shredded
  • Cheddar Cheese, hand shredded
  • Seasoned Breadcrumbs
  • Salt, Pepper and Garlic Powder
  • Parsley, for garnish (optional)

Instructions

Preheat the oven to 375°

First, boil the broccoli in salted water for about 2 to 3 minutes. Drain it from the water and set it aside.

Then, add the broccoli to a greased 9 x 13” baking dish. Add the broccoli and lightly seasoning it with salt and pepper.

Now, add a layer of the shredded rotisserie chicken on top. Lightly season it with salt, pepper and garlic powder.

Then, in a medium sized bowl add the cream of chicken soup, cream of mushroom soup, Monterey Jack cheese and sour cream.

Next, season it with salt, pepper, and garlic powder, and stir everything together until it’s combined.

Now, pour the mixture on top of the chicken layer and smooth it out so that it is flat and even.

Then, in a small bowl, mix together the cheddar cheese, breadcrumbs, and olive oil. Sprinkle it evenly on top of the casserole.

Now, place it into the center rack of the oven for 20 minutes or until the sides are hot and bubbly, and the top is toasted.

Finally, let the casserole sit for about five minutes, garnish with parsley (optional), serve warm, and enjoy!

Chicken Divan

Chicken Divan is a creamy casserole made with shredded rotisserie chicken and broccoli baked under a flavorful cheese sauce and breadcrumb topping.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Ingredients
  

  • 2 Cups Broccoli Florets, chopped into small pieces
  • 1 Rotisserie Chicken, shredded
  • 10.5 Oz Cream Of Chicken Soup
  • 10.5 Oz Cream Of Mushroom Soup
  • ½ Cup Sour Cream
  • 1 Cup Monterey Jack Cheese, hand shredded
  • 1 Cup Cheddar Cheese, hand shredded
  • ½ Cup Seasoned Breadcrumbs
  • 2 Tbs Olive Oil
  • Salt and Pepper to taste
  • 2 teaspoon Garlic Powder
  • 2 Tbs Parsley, for garnish (optional)

Instructions
 

  • Preheat the oven to 375°
  • Boil the broccoli in salted water for about 2 to 3 minutes. Drain it from the water and set it aside.
  • Then, line the bottom of a greased 9 x 13” with the broccoli and lightly seasoning it with salt and pepper.
  • Add a layer of the shredded rotisserie chicken on top. Lightly season it with salt, pepper and half of the garlic powder.
  • In a medium sized bowl add the cream of chicken soup, cream of mushroom soup, Monterey Jack cheese and sour cream.
  • Season it with salt, pepper, and the rest of the garlic powder, and stir everything together until it’s combined. Pour the mixture on top of the chicken layer and smooth it out so that it is flat and even.
  • In a small bowl, mix together the cheddar cheese, breadcrumbs, and olive oil. Sprinkle it evenly on top of the casserole.
  • Place it into the center rack of the oven for 20 minutes or until the sides are hot and bubbly, and the top is toasted.
  • Finally, let the casserole sit for about five minutes, garnish with parsley (optional), serve warm, and enjoy!
Keyword Chicken Divan

S’MORES POKE CAKE

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S’mores poke cake combines chocolate cake, marshmallow topping and a graham-cracker crunch for a nostalgic, easy to make dessert.

S’mores Poke Cake

From the recipe collection of Tara Ippolito

This s’mores poke cake was the biggest hit with my family this weekend.

I made this for a trip to my parents cabin in Upstate New York and everyone loved it.

My youngest even asked me if I could make this again for his birthday cake. So, I guess you could say he was a huge fan.

This dessert has everything you love about traditional s’mores. The chocolate, marshmallow and graham cracker crunch were all present and accounted for.

It was just nice to not have to light up the fire pit every time we wanted to enjoy all those flavors.

This would be the perfect thing to make for any party or get together this fall. Trust me, it’s going to be the dessert that everyone’s talking about.

I hope you give this recipe a try. I know you’ll love it just as much as my family and I do.

S’mores Poke Cake Variations

I like this poke cake recipe made just the way it is but here are some ways to change it up if you’d like.

  • Cake Mix- Chocolate, vanilla or yellow cake mix would all be ok to use here.
  • Marshmallow- Marshmallow Fluff or Marshmallow Cream would both be ok to use.

Other Easy Poke Cake Recipes

If you like super easy to make poke cakes like this one, here are some others that I know you’ll love, too.

S’mores Poke Cake Ingredients

  • Devils Food Poke Cake (plus the ingredients to make it)
  • Sweetened Condensed Milk
  • Hot Fudge
  • Marshmallow Fluff
  • Graham Cracker Crumbs
  • Graham Crackers, broken into small pieces
  • Mini Hershey Bars
  • Mini Marshmallows

Instructions

First, make the cake in a 9 x 13” baking dish according to the directions on the back of the package.

Screenshot

Now, using the back of a wooden spoon, poke holes about 2” apart into the cake. Spray the handle of the spoon with a little cooking spray so the cake doesn’t stick.

Then, pour the sweetened condensed milk over the cake.

Next, warm the hot fudge and pour onto the cake also.

Now, using the back of a spoon, push the condensed milk and hot fudge into all of the holes and over the cake.

Then, cover it, and place it into the fridge for 30 minutes.

Next, warm the fluff and spread it evenly on top of the cake.

Now, sprinkle the crushed graham cracker crumbs evenly on top.

Then, garnish the cake with the mini Hershey bars, mini marshmallows and graham cracker pieces.

Next, place it back into the fridge for another 30 minutes.

Finally, serve and enjoy!

S'mores Poke Cake

S’mores poke cake combines chocolate cake, marshmallow topping and a graham-cracker crunch for a nostalgic, easy to make dessert.
No ratings yet
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Course Dessert
Cuisine American

Ingredients
  

  • 1 Box Devils Food Cake Mix (plus the ingredients to make it
  • 14 Oz Sweetened Condensed Milk
  • 1 Cup Hot Fudge
  • 7 Oz Marshmallow Fluff/Creme
  • 1 Cup Graham Cracker Crumbs
  • 3 Graham Crackers, broken into small pieces
  • 5 Mini Hershey Bars
  • ½ Cup Mini Marshmallows

Instructions
 

  • Make the cake in a greased 9 x 13” baking dish according to the directions on the back of the package.
  • Let it cool slightly and using the back of a wooden spoon, poke holes about 2” apart into the cake. Spray the handle of the spoon with a little cooking spray so the cake doesn’t stick.
  • Pour the sweetened condensed milk over the cake. Warm the hot fudge and pour onto the cake also.
  • Using the back of a spoon, push the condensed milk and hot fudge into all of the holes and over the cake.
  • Cover it, and place it into the fridge for 30 minutes.
  • Warm the fluff and spread it evenly on top of the cake.
  • Sprinkle the crushed graham cracker crumbs evenly on top.
  • Garnish the cake with the mini Hershey bars, mini marshmallows and graham cracker pieces. Place it back into the fridge for another 30 minutes.
  • Seve and enjoy!
Keyword S'more Poke Cake

CROCKPOT CHILI CHEESE DIP

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Crockpot chili cheese dip is made with just five simple ingredients and the ultimate crowd pleasing appetizer.

Crockpot Chili Cheese Dip

From the recipe collection of Tara Ippolito

This crockpot chili cheese dip is the ultimate party appetizer for any occasion.

With only five simple ingredients, it truly couldn’t be easier to make. And the best part? It’s absolutely delicious!

You can literally just toss everything into the crockpot and let it do all of the work for you. It’s beyond effortless to make.

 The crockpot keeps it at that perfect gooey texture for hours, so guests can snack whenever they like.

This is the perfect appetizer to make for game day, parties or pretty much any occasion you can think of. It’s always a huge hit.

It might seem a little too easy, but trust me, all of the ingredients to together so perfectly. This recipe proves that sometimes simple is best!

I really hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and friends do.

Crockpot Chili Cheese Dip Variations

I like this crockpot dip recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Chili- I used Hormel Chili but use whatever canned or homemade chili that you’d like.
  • Spice- Add some kick to this dish by adding some canned chilis or Hot Rotel.
  • Dipping- Tortilla Chips or Fritos are great for dipping.
  • Cheese- Use any kind of cheese that you'd like to. Just be sure to shred the cheese yourself. It will melt much better that way.

Other Easy Dip Recipes

If you like super easy to make dip recipes like this one, here are some others that I know you’ll love, too.

Crockpot Chili Cheese Ingredients

  • Canned Hormel Chili, with the beans
  • Cream Cheese, cubed
  • Velveeta
  • Original Rotel
  • Cheddar Cheese, hand shredded
  • Tortilla Chips

Instructions

First, add all of the ingredients except for the tortilla chips into the crockpot.

Now, place the lid on top and set the crockpot to low for 1.5 hours.

Then, give everything a big stir and place the lid back on for another 1.5 hours.

Finally, serve warm and with tortilla chips and enjoy!

Crockpot Chili Cheese Dip

Crockpot chili cheese dip is made with just five simple ingredients and the ultimate crowd pleasing appetizer.
No ratings yet
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American

Equipment

  • 3 QT Crockpot

Ingredients
  

  • 25 Oz Hormel Chili With The Beans
  • 16 Oz Velveeta, cubed
  • 8 Oz Cream Cheese, cubed
  • 10 Oz Original Rotel
  • 1 Cup Cheddar Cheese, hand shredded

Instructions
 

  • Add all of the ingredients except for the tortilla chips into the crockpot.
  • Place the lid on top and set the crockpot to low for 1.5 hours.
  • Give everything a big stir and place the lid back on for another 1.5 hours.
  • Finally, serve warm and with tortilla chips and enjoy!
Keyword Crockpot Chili Cheese Dip

CROCKPOT LOADED BAKED POTATO SOUP

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Crockpot Loaded Baked Potato Soup is rich, creamy, and loaded up with all flavors you love about baked potatoes like sour cream, bacon, and cheddar cheese. 

Crockpot Loaded Baked Potato Soup

From the recipe collection of Tara Ippolito

Crockpot loaded baked potato soup is truly a set it and forget it recipe.

If you’re looking for a meal that is beyond easy to make, super satisfying and absolutely delicious, this one is for you.

I made it the other day for my family and I swear, it felt like cheating. I hardly had to do anything at all.

The potatoes, cheese, bacon and all of the other ingredients blend together so well in the crockpot. Add some bacon bits, cheese and chives for garnish and you’ve got a meal the whole family will love.

It’s such a great way to free up some time to do other things while dinners practically cooking itself.

As soon as my kids got home from school, their first question was, “what’s that smell? Is that dinner?”. I was so happy to tell them that yes it was!

This is one of those recipes to save for a day that you’ve got a lot of things on your schedule but still want a cozy, hearty and delicious meal at the end of the day.

I really hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Crockpot Loaded Baked Potato Soup Variations

I like this potato soup recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Potatoes- Use frozen cubed potatoes/ hash browns or peel and cube your own potatoes.
  • Cook Time- Either set the crockpot on high for 4 hours or low for 8 hours.
  • Bacon- Use bacon bits or cook and crumble your own bacon. You’ll need about 8 strips.

Other Easy Crockpot Recipes

If you like super easy to make crockpot recipes like this one, here are some others that I know you’ll love, too.

Crockpot Loaded Baked Potato Soup Ingredients

  • Frozen Cubed Potatoes
  • Chicken Broth
  • Cream Of Chicken Soup
  • Cheddar Cheese, hand shredded
  • Bacon Bits
  • Cream Cheese, cubed
  • Ranch Seasoning
  • Chives
  • Salt, Pepper and Garlic Powder

Instructions

First, add the diced potatoes, cream of chicken soup, chicken broth, cheddar cheese, cream cheese, chives, bacon bits and ranch seasoning.

Now, season it with salt, pepper and garlic powder and stir all of the ingredients together.

Then, place the lid onto the crockpot and set it to low for 8 hours.

Next, give it a nice big stir about half way through the cooking process.

Once the time is up, you can either serve the soup and it is, or blend it just a bit using an emulsifier. Just be sure not to blend it too much. You still want to leave some potatoes whole for texture and it will thicken it up quite a bit.

Finally, garnish with cheddar cheese, bacon bits and chives. Serve warm and enjoy!

Crockpot Loaded Baked Potato Soup

Crockpot Loaded Baked Potato Soup is rich, creamy, and loaded up with all flavors you love about baked potatoes like sour cream, bacon, and cheddar cheese. 
No ratings yet
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Course Main Course, Soup
Cuisine American

Equipment

  • Crockpot

Ingredients
  

  • 32 Oz Frozen Cubed Potaotes
  • 4 Cups Chicken Broth
  • 1.5 Cups Cheddar Cheese, hand shredded (plus some extra for garnish)
  • ¼ Cup Chives (plus some extra for garnish)
  • 1 Cup Bacon Bits (plus some extra for garnish)
  • 8 Oz Cream Cheese, cubed
  • 10.5 Oz Cream Of Chicken Soup
  • 1 Oz Ranch Seasoning
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder

Instructions
 

  • Add the diced potatoes, cream of chicken soup, chicken broth, cheddar cheese, cream cheese, chives, bacon bits and ranch seasoning.
  • Season it with salt, pepper and garlic powder and stir all of the ingredients together.
  • Place the lid onto the crockpot and set it to low for 8 hours. Give it a nice big stir about half way through the cooking process.
  • Once the time is up, you can either serve the soup and it is, or blend it just a bit using an emulsifier. Just be sure not to blend it too much. You still want to leave some potatoes whole for texture and it will thicken it up quite a bit.
  • Finally, garnish with cheddar cheese, bacon bits and chives. Serve warm and enjoy!
Keyword Crockpot Loaded Baked Potato Soup

CROCKPOT STREET CORN DIP

by 17 Comments

Crockpot Street Corn Dip has all the flavors you love about Elote served in a warm, cheesy dip that everyone is going to love.

Crockpot Street Corn Dip

Every once in a while, I come across a recipe like this Crockpot Street Corn Dip and just completely blown away by it.

I remember a couple years ago seeing this recipe go viral from my friend Richard Eats and thinking that I just had to make it.

Last weekend I finally got the chance to and I must say, it did not disappoint. My family loved it.

They practically devoured the entire thing during the football games on Sunday. I swear they enjoy the food even more than the games themselves.

This appetizer has all the delicious flavors that everyone loves about Elote in one cheesy dip. It really is so, so good.

We love everything street corn at my house. I make my Street Corn Chicken Enchiladas and Street Corn Pasta Salad all the time.

Now, this is just another way for us to be able to enjoy all of these delicious flavors.

I really hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Crockpot Street Corn Dip Variations

I like this street corn dip made just the way it is, but here are some ways to change it up if you’d like to.

  • Corn- If you can’t find Southwestern Style canned corn, you can use regular canned corn but add a 4oz can of diced green chilies.
  • Parsley- I’m not a cilantro fan but you can absolutely substitute that for the chopped parsley if you’d like to.
  • Cheese- Feel free to experiment with different kinds of cheese. It all works here.
  • Protein- Add in some shredded rotisserie chicken for sole extra flavor and protein.

Other Easy Dip Recipes

If you like super easy to make dip recipes like this one, here are some others that I know you’ll love, too.

Crockpot Street Corn Dip Ingredients

  • Cream Cheese
  • Southwestern Style Corn, drained
  • Pepper Jack Cheese
  • Sour Cream
  • Salt, Pepper, Garlic Powder, Elote Seasoning, Tajin
  • Fresh Parsley, chopped
  • Tortilla Chips

Instructions

First, add the cream cheese, corn, cheese and sour cream into the crockpot.

Now, add the chopped parsley, salt, pepper, garlic powder and Tajin.

Next, pop the lid onto the crockpot and set it to low for 2-3 hours.

Once the time is halfway finished, carefully remove the lid and give everything a nice big stir.

Now, place the lis back on and continue cook in into the time is up.

Finally, garnish with some more Tajin, serve with tortilla chips and enjoy!

Crockpot Street Corn Dip

Crockpot Street Corn Dip has all the flavors you love about elote served in a warm, cheesy dip.
5 from 4 votes
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American, Mexican

Equipment

  • Crockpot

Ingredients
  

  • 2 (8 Oz) Packages Cream Cheese
  • 2 (15 Oz) Cans Southwestern Corn, drained
  • 8 Oz Pepper Jack Cheese, cut in half
  • ½ Cup Sour Cream
  • 2 Tbs Tajin (divided)
  • Salt and Pepper, to taste
  • 1 teaspoon Garlic Powder
  • 1 Tbs Elote Seasoning
  • ¼-1/2 Cup Fresh Parsley, chopped

Instructions
 

  • Add the cream cheese, corn, cheese and sour cream into the crockpot.
  • Add the chopped parsley, salt, pepper, garlic powder and Tajin. Pop the lid onto the crockpot and set it to low for 2-3 hours.
  • Once the time is halfway finished, carefully remove the lid and give everything a nice big stir. Place the lis back on and continue cook in into the time is up.
  • Finally, garnish with some more Tajin, serve with tortilla chips and enjoy!
Keyword crockpot street corn dip

SHEET PAN LASAGNA

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Sheet pan lasagna is a “crispy edges” lovers dream made by cooking broken lasagna sheets tossed in a meaty sauce and covered in cheese in a single layer baking sheet.

Sheet Pan Lasagna

From the recipe collection of Tara Ippolito

I don’t jump on every single food trend, but this sheet pan lasagna was a huge exception.

The second I saw Giada De Laurentis come out with this mouthwatering masterpiece, I just knew I had to make it.

If you’re a part of the “crispy edges” club, you need to make this, too. Those parts are simply the best!

When I was a kid, I’d always pick those crispy parts off first. In this recipe, you don’t need to play favorites.

It’s all crispy, cheesy goodness. I absolutely loved it.

My family has been loving Lasagna Soup lately. So, this is a nice way to try something new. Everyone loved it.

It was simple to put together, too. The recipe doesn’t require too many ingredients and the assembly process is way easier than making a traditional lasagna.

No layering required! How nice is that?

I hope you give this one a try. If you do, I know you’ll love it just as much as my family and I do.

Sheet Pan Lasagna Variations

I like this lasagna recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Meat- Use ground beef, sausage, pork, turkey or veal for this recipe. They would all be fantastic.
  • Noodles- Oven ready noodles would not work here so please use the traditional kind.
  • Sauce- Any jarred or homemade pasta sauce would be ok to use. Add some red pepper flakes to it for a little kick.

Other Easy Pasta Recipes

If you like super easy to make pasta recipes like this one, here are some others that I know you’ll love, too.

Sheet Pan Lasagna Ingredients

  • Ground Beef
  • Ground Sausage
  • Tomato Sauce
  • Lasagna Sheets, broken into about 1-2” pieces
  • Mozzarella Cheese, hand shredded
  • Parmesan Cheese, grated
  • Ricotta Cheese
  • Baby Spinach
  • Olive Oil
  • Salt, Pepper and Garlic Powder

Instructions

Preheat the oven to 350°

First, in a large skillet, brown the ground beef and sausage together over medium high heat. Season it with salt, pepper and garlic powder and break it into small pieces as it cooks. Drain the fat if necessary.

Next, stir in the jar of tomato sauce and let it simmer.

While that’s going, cook the broken lasagna sheets in salted water until al dente. Drain them and be sure not to over cook them. They will cook more in the oven.

Now, stir them to the meat sauce. (If your skillet is too small, add everything to a nice big bowl).

Now, spray the baking sheet with cooking spray and evenly spread out the lasagna and sauce in a single layer.

Next, sprinkle the Parmesan cheese on top.

Now, in a small skillet, heat the olive oil over medium high heat and sauté the spinach until wilted. Lightly season it with salt, pepper and garlic powder.

Once the spinach is done cooking, combine it with the ricotta cheese. Evenly distribute the spinach and ricotta cheese mixture into dollops on the lasagna. No need to push them into the pasta. They can be left right on top.

Next, add the shredded mozzarella cheese evenly on top.

Now, place the baking sheet into the center rack of the oven until the cheese is melted and golden.

Finally, serve warm and enjoy.

Sheet Pan Lasagna

Sheet pan lasagna is a “crispy edges” lovers dream made by cooking broken lasagna sheets tossed in a meaty sauce and covered in cheese in a single layer baking sheet.
5 from 2 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Equipment

  • Large Sheet Pan

Ingredients
  

  • ½ Cup Ground Beef
  • ½ Cup Ground Sausage (mild or hot)
  • 24 Oz Jarred Tomato Sauce
  • 1 Pound Lasagna Sheets, broken into 1-2" pices
  • 1.5 Cups Mozzarella Cheese, hand shredded
  • 1 Cup Parmesan Cheese, grated
  • 15 Oz RIcotta Cheese
  • 5 Oz Baby Spinach
  • 1 Tbs Olive Oil
  • Salt and Pepper, to taste
  • 1 teaspoon Garlic Powder

Instructions
 

  • Preheat the oven to 350°
  • In a large skillet, brown the ground beef and sausage together over medium high heat. Season it with salt, pepper and garlic powder and break it into small pieces as it cooks. Drain the fat if necessary.
  • Stir in the jar of tomato sauce and let it to a simmer for about 5-10 minutes.
  • While that’s going, cook the broken lasagna sheets in salted water until al dente. Drain them and be sure not to over cook them. They will cook more in the oven.
  • Stir them to the meat sauce. (If your skillet is too small, add everything to a nice big bowl).
  • Spray the baking sheet with cooking spray and evenly spread out the lasagna and sauce in a single layer. Sprinkle the Parmesan cheese on top.
  • In a small skillet, heat the olive oil over medium high heat and sauté the spinach until wilted. Lightly season it with salt, pepper and garlic powder.
  • Once the spinach is done cooking, combine it with the ricotta cheese. Evenly distribute the spinach and ricotta cheese mixture into dollops on the lasagna. No need to push them into the pasta. They can be left right on top.
  • Add the shredded mozzarella cheese evenly on top.
  • Place the baking sheet into the center rack of the oven until the cheese is melted and golden.
  • Finally, serve warm and enjoy.
Keyword sheet pan lasagna

CHEESY BAKED SPAGHETTI

by 2 Comments

Cheesy baked spaghetti is ultimate comfort food made with spaghetti tossed in an easy to make cheese sauce then baked until golden brown and bubbly.

Cheesy Baked Spaghetti

From the recipe collection of Tara Ippolito

This cheesy baked spaghetti is the easy to make, crowd pleasing meal that you are going go love. I think even more than my kids.

I made this for dinner the other night for my sister and brother in law and everyone absolutely loved it. Myself included!

It’s cheesy, creamy and out of this world delicious. It’s a true comfort food recipe in every sense.

Not to mention, it couldn’t be easier to make, too. It’s the perfect meal to make for a busy weekday dinner.

We usually make this in the cooler months when my family is craving something warm and comforting.

It’s very similar to a spaghetti style Mac and Cheese. That right there is probably all I need to say to convince you that this is something that you need to try.

The adults will love it, the kids will love it and everyone will be going back for second’s.

I really hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Cheesy Baked Spaghetti Variations

I like this baked spaghetti recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Pasta-Any kind of long pasta like linguine, spaghetti or angel hair would be ok to use here.
  • Protein- Feel free to add some cooked at cubed chicken into the Velveeta mixture for some added protein.

Other Easy Pasta Recipes

If you like super easy to make pasta recipes like this one, here are some others that I know you’ll love, too.

Cheesy Baked Spaghetti Ingredients

  • Butter
  • Velveeta, cut into cubes
  • Evaporated Milk
  • Spaghetti, cooked to al dente
  • Salt, Pepper and Garlic Powder
  • Cheddar Cheese, hand shredded
  • Dried Parsley

Instructions

Preheat the oven to 350°

First, in a large skillet, heat the butter over medium high heat until it’s melted.

Now, pour in the evaporated milk.

Then, add the Velveeta.

Next, season it with salt, pepper and garlic powder.

Now, stir everything together until the Velveeta is melted into the sauce.

Then, add the spaghetti and toss it into the sauce until the pasta is evenly coated.

Next, add the spaghetti to a greased 9x13” baking dish.

Now, smooth it out until the pasta is even and add the shredded cheddar cheese.

Then, place it into the center rack of the oven, covered for 20 minutes.

Next, carefully take the cover off and leave it in the over for another 5 minutes.

Finally, let it cook for 5 minutes, garnish with parsley & enjoy!

Cheesy Baked Spaghetti

Cheesy baked spaghetti is ultimate comfort food made with spaghetti tossed in an easy to make cheese sauce then baked until golden brown and bubbly.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine American

Ingredients
  

  • 1 Stick Butter
  • 12 Oz Evaporated Milk
  • 16 Oz Velveeta, cut into cubes
  • 1 Pound Spaghetti, cooked to al dente
  • 1 Cup Cheddar Cheese, hand shredded
  • Salt and Pepper, to taste
  • 1 Tbs Garlic Powder
  • 3 Tbs Dried Parsley, for garnish

Instructions
 

  • Preheat the oven to 350°
  • In a large skillet, heat the butter over medium high heat until it’s melted.
  • Pour in the evaporated milk and add the cubed Velveeta.
  • Season it with salt, pepper and garlic powder. Stir everything together until the Velveeta is melted into the sauce.
  • Add the spaghetti and toss it into the sauce until the pasta is evenly coated.
  • Add the spaghetti to a greased 9x13” baking dish.
  • Smooth it out until the pasta is even and add the shredded cheddar cheese.
  • Place it into the center rack of the oven, covered for 20 minutes.
  • Carefully take the cover off and leave it in the over for another 5 minutes.
  • Finally, let it cook for 5 minutes, garnish with parsley & enjoy!
Keyword Cheesy Baked Spaghetti

PEANUT BUTTER AND JELLY POKE CAKE

by Leave a Comment

Peanut butter and jelly poke cake is made with peanut butter infused boxed cake mix covered in grape jelly and Cool Whip and drizzled with peanut butter, jelly and honey roasted peanuts .

Peanut Butter And Jelly Poke Cake

Why the heck have I never thought to make a peanut butter and jelly poke cake before?

I almost couldn’t believe my eyes when I saw my friend Justin @HolmesCooking_ come up with his absolute masterpiece of a dessert.

It made so much sense to me once I saw it, but it never even crossed my mind to make something like this.

His recipe went completely viral as it should. So many people have done their version of this and now it’s my turn.

I made this for my family after a casual dinner at home and everybody absolutely loved it. This is definitely one of those desserts that I will be making again and again.

This would be an awesome recipe to bring to any party, family get together or even as a Thanksgiving dessert. Everybody is going to love it, trust me!

If you are a peanut butter and jelly fan, this recipe is a no-brainer. It’s going to be your new favorite dessert no doubt.

I really hope you get this recipe a try. If you do, I know that you’ll love it just as much as my family and I do.

Peanut Butter And Jelly Poke Cake Variations

I like this pokey cake recipe made just the way it is, but here are some ways to change it up if you’d like.

  • Peanut Butter- I used smooth but chunky peanut butter would work in this recipe also.
  • Jelly- Use any flavor of jelly that you prefer it all works.
  • Toppings- If you’re using strawberry jelly, freshly chopped strawberries would be a great topping. Crushed graham crackers chocolate drizzle or peanut butter infused Cool Whip would all be incredible.

Other Easy Poke Cakes

If you like super easy to make poke cakes like this one, here are some others that I know you’ll love, too.

Peanut Butter And Jelly Poke Cake Ingredients

  • Boxed Yellow Cake Mix
  • Peanut Butter
  • Eggs
  • Butter, Melted
  • Grape Jelly
  • Cool Whip
  • Honey Roasted Peanuts (optional)

Instructions

Preheat the oven to 350°.

First, in a large bowl, and the cake mix, peanut butter, eggs, and melted butter.

Now, stir everything together until it’s evenly combined. The batter will be relatively chunky.

Then, add it to a greased 9 x 13” baking dish.

Next, place it into the center rack of the oven for 35 to 40 minutes or until the cake is cooked all the way through.

Now, using the back of a wooden spoon, poke holes in the cake, a little more than halfway down, but not touching the bottom. You don’t want to pierce to the other side. Also, a great tip is to spray the back of the spoon with a little cooking spray and that way the cake won’t stick to it.

Then, add the jelly to a microwave safe bowl and place it in the microwave for 30 seconds. Give it a nice big stir and if it’s not completely liquefied pop it in for another 15 seconds.

Next, pour the hot jelly all over the cake and using a spoon, push it down into the holes that you just made.

Now, place it into the refrigerator for about 30 minutes so it can cool completely.

Then, add the Cool Whip and smooth it out so it’s fine even.

Next, add a little jelly to a microwave safe bowl and heat it for 30 seconds. Using a spoon, drizzle the jelly on top of the Cool Whip.

Now, add some peanut butter to a microwavable safe bowl and heated up for 30 seconds also. Using the same spoon? Drizzle the melted peanut butter on top of the Cool Whip.

Then, garnish with the chopped peanuts.

Next, place it back in the fridge for about an hour to set.

Finally, cut it into individual size portions, and enjoy!

Peanut Butter And Jelly Poke Cake

Peanut butter and jelly poke cake is made with peanut butter infused box cake mix covered in grape jelly and Cool Whip and drizzled with peanut butter, jelly and honey roasted peanuts .
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Course Dessert
Cuisine American

Ingredients
  

  • 1 Box Yellow Cake Mix
  • 1 Cup Smooth Peanut Butter
  • 4 Eggs
  • 1 Stick Butter, melted
  • 1 Cup Grape Jelly

For the Topping

  • 8 Oz Cool Whip, thawed
  • ¼ Cup Grape Jelly
  • ¼ Cup Peanut Butter
  • ¼ Cup Honey Roasted Peanuts

Instructions
 

  • Preheat the oven to 350°.
  • In a large bowl, and the cake mix, peanut butter, eggs, and melted butter. Stir everything together until it’s evenly combined. The batter will be relatively chunky.
  • Add it to a greased 9 x 13” baking dish. Place it into the center rack of the oven for 35 to 40 minutes or until the cake is cooked all the way through.
  • Using the back of a wooden spoon, poke holes in the cake, a little more than halfway down, but not touching the bottom. You don’t want to pierce to the other side.
    Also, a great tip is to spray the back of the spoon with a little cooking spray and that way the cake won’t stick to it.
  • Add the jelly to a microwave safe bowl and place it in the microwave for 30 seconds. Give it a nice big stir and if it’s not completely liquefied pop it in for another 15 seconds.
  • Pour the hot jelly all over the cake and using a spoon, push it down into the holes that you just made.
  • Place it into the refrigerator for about 30 minutes so it can cool completely.
  • Add the Cool Whip and smooth it out so it’s fine even.
  • Add ¼ Cup jelly to a microwave safe bowl and heat it for 30 seconds. Using a spoon, drizzle the jelly on top of the Cool Whip.
  • Add ¼ Cup peanut butter to a microwavable safe bowl and heated up for 30 seconds also. Using the same spoon, drizzle the melted peanut butter on top of the Cool Whip.
  • Garnish with the chopped peanuts, serve and enjoy!
Keyword Peanut Butter And Jelly Poke Cake

SAUSAGE AND CHEESE WONTON CUPS

by 8 Comments

Sausage and cheese wonton cups are the ultimate appetizer made with ground sausage, shredded cheese and creamy ranch dressing baked inside a crispy wonton.

Sausage And Cheese Wonton Cups

From the recipe collection of Tara Ippolito

These sausage and cheese wonton cups really are the ultimate party appetizer.

This recipe is always a crowd pleaser and that’s a great thing because it makes a lot. You’ll get about 30 of these delicious bites.

It’s a must have at most of our family parties. We even serve this for holidays like Thanksgiving and Christmas and they are the first to go.

I love how easy they are to make, too. They are almost effortless to put together. So, if you’re looking for something to whip up last minute, this is it!

The most difficult part of this recipe is just keeping an eye on those wontons. They burn so fast so be sure to check on them.

After that, it’s smooth sailing. I’m telling you, this appetizer may sound simple, but the flavors go together perfectly.

You definitely need to make my Jalapeño Popper Wonton Cups and Spinach And Artichoke Wonton Cups while you’re at it. They’re both awesome appetizers, too.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Sausage And Cheese Wonton Cups Variations

I like these wonton cups made just the way they are, but here are some ways to change them up if you’d like to.

  • Sausage- Any kind of sausage like breakfast, sweet or hot would all be ok to use here.
  • Cheese- Use any kind of cheese that you prefer. Just be sure to shred it yourself because if will melt much better that way.

Other Easy Appetizers

If you like super easy to make appetizers like this one, here are some others that I know you’ll love, too.

Sausage And Cheese Wonton Cups Ingredients

  • Wontons
  • Mills Ground Italian Sausage
  • Cream Cheese, softened
  • Cheddar Cheese, hand shredded
  • Monterey Jack Cheese, hand shredded
  • Ranch Dressing
  • Green Onion, chopped (optional)

Instructions

Preheat the oven to 350°

First, add the wonton wrappers to each individual cup of a greased muffin tin and gently push them down.

Now, add them to the center rack of the oven and let them lightly toast up for 5 minutes.

While those are toasting, add the ground sausage to a large skillet over medium high heat and break it into small pieces as it browns. Drain the fat.

Next, add the ground sausage to a large bowl. Add the cream cheese,shredded cheddar cheese and ranch dressing.

Then, stir everything together until it’s evenly combined.

Now, add about 2-3 tablespoons of the filling into each of the wonton cups.

Next, place them into the center rack of the oven for about 5-10 minutes or until the center is hot and the wontons are crispy. Please be sure to keep an eye on them because they can burn fast.

Then, garnish with green onion (optional) and carefully remove each of the wontons. Serve warm and enjoy!

Sausage And Cheese Wonton Cups

Sausage and cheese wonton cups are the ultimate appetizer made with ground sausage, shredded cheese and creamy ranch dressing baked inside a crispy wonton.
5 from 1 vote
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Course Appetizer, Snack
Cuisine American

Equipment

  • muffin tin

Ingredients
  

  • 25 Wonton Wrappers You may get a little more or less depending on how much filling you place into each wonton
  • 1 Pound Ground Sweet Italian Sausage
  • 8 Oz Cream Cheese, softened
  • ½ Cup Cheddar Cheese, hand shredded
  • ½ Cup Monterey Jack Cheese, hand shredded
  • ¾ Cup Ranch Dressing
  • Green Onion, chopped (for garnish)

Instructions
 

  • Preheat the oven to 350°
  • Add the wonton wrappers to each individual cup of a greased muffin tin and gently push them down. I just sprayed mine with a little cooking spray. Add them to the center rack of the oven and let them lightly toast up for 5 minutes.
  • While those are toasting, add the ground sausage to a large skillet over medium high heat and break it into small pieces as it browns. Drain the fat.
  • Add the ground sausage to a large bowl. Add the cream cheese,shredded cheddar cheese and ranch dressing, also. Stir everything together until it’s evenly combined.
  • Add about 2-3 tablespoons of the filling into each of the wonton cups. You'll have to make a couple batches if you're doing this with one muffin tin. Feel free to load them all up if you have multiple.
  • Place them into the center rack of the oven for about 5-10 minutes or until the center is hot and the wontons are crispy. Please be sure to keep an eye on them because they can burn fast.
  • Garnish with green onion (optional) and carefully remove each of the wontons. Serve warm and enjoy!
Keyword Sausage And Cheese Wonton Cups

PEACH CINNAMON ROLL CASSEROLE

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Peach cinnamon roll casserole made with canned cinnamon rolls, heavy cream and peach pie filling baked with a buttery brown sugar topping.

Peach Cinnamon Roll Casserole

From the recipe collection of Tara Ippolito

Peach cinnamon roll casserole is pure comfort at its best.

It’s soft, gooey cinnamon roll pieces baked with sweet peach pie filling and a creamy drizzle of icing on top. Doesn’t that just sound incredible?

The peaches add such a sweet, fruity layer that goes perfectly with the warm spices of the cinnamon rolls. Every bite taste like a peach cobbler crossed with a sticky bun.

It’s super easy to throw together, too, and only requires a few ingredients. That’s my kinda recipe.

The store bought cinnamon rolls and pie filling let me take a huge sort cut here, too. So I can have this on the table in no time.

This is a delicious treat that everyone will love for brunch, dessert, or a cozy weekend breakfast.

We like to make this in the fall but it’s absolutely delicious all year round. So, feel free to enjoy it whenever you’d like.

My family looks forward enjoying this one on a chilly fall weekend.

I really hope you give this recipe a try. If you do, I know you’ll love it, too.

Peach Cinnamon Roll Casserole Variations

I like this recipe for cinnamon roll casserole made just the way it is, but here are some ways to change it up if you’d like to.

  • Pie Filling- Any flavor or pie filling would be ok to use here. Experiment and find your favorite.

Other Easy Breakfast Ideas

If you like super easy to make breakfast ideas like this one, here are some others that I know you’ll love, too.

Peach Cinnamon Roll Casserole Ingredients

  • Pillsbury Cinnamon Rolls (with the icing)
  • Heavy Cream
  • Peach Pie Filling
  • Cinnamon
  • Melted Butter
  • Brown Sugar

Instructions

Preheat the oven to 350°

First, add the heavy cream to an 9 x 13” baking dish.

Now, cut the cinnamon rolls into 4 pieces each and add them to the bottom. Spread the cinnamon rolls out so they cover the bottom evenly.

Next, add the peach pie filling on top and smooth it out evenly on top of the cut cinnamon rolls.

Then, sprinkle the peach pie filling with cinnamon.

Now, mix together the melted butter and brown sugar and pour it on top of the peaches.

Next, place it into the center rack of the oven for about 30 minutes or until it’s hot and bubble and the cinnamon rolls are cooked through.

Then, let it sit for 5 minutes and pour the icing that came with the cinnamon rolls on top.

Finally, serve warm and enjoy!

Peach Cinnamon Roll Casserole

Peach cinnamon roll casserole made with canned cinnamon rolls, heavy cream and peach pie filling baked with a buttery brown sugar topping.
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Course Breakfast, Dessert
Cuisine American

Ingredients
  

  • 2 Cans Pillsbury Cinnamon Rolls (with the icing)
  • 1 Cup Heavy Cream
  • 21 Oz Peach Pie Filling
  • 1 Tbs Cinnamon
  • ½ Cup Butter, melted
  • 1 Cup Brown Sugar

Instructions
 

  • Preheat the oven to 350°
  • Add the heavy cream to an 9 x 13” baking dish.
  • Cut the cinnamon rolls into 4 pieces each and add them to the bottom. Spread the cinnamon rolls out so they cover the bottom evenly.
  • Add the peach pie filling on top and smooth it out evenly on top of the cut cinnamon rolls. Sprinkle with cinnamon.
  • Mix together the melted butter and brown sugar and pour it on top of the peaches.
  • Place it into the center rack of the oven for about 30 minutes or until it’s hot and bubble and the cinnamon rolls are cooked through.
  • Let it sit for 5 minutes and pour the icing that came with the cinnamon rolls on top. Serve warm and enjoy!
Keyword peach cinnamon roll casserole

CHICKEN AND STUFFING CASSEROLE

by 11 Comments

Chicken and stuffing casserole is a cozy, one-pan comfort food dish where flavorful pieces of shredded chicken and vegetables are baked under a savory layer of herb-seasoned stuffing.

Chicken And Stuffing Casserole

From the recipe collection of Tara Ippolito

Chicken and stuffing casserole is the ultimate crowd pleasing meal.

It really is the perfect fall comfort food. The chicken and stuffing just scream Thanksgiving even though we’re not quite there yet. It’s a nice kick off!

It combines shredded chicken and vegetables, a creamy sauce and buttery stuffing in every bite. Now, doesn’t that just sound amazing.

This recipe couldn’t be easier to put together, too. It requires very little effort and uses minimal ingredients but doesn't skimp on flavor. Thats exactly my kinda meal

It’s the prefect choice for a busy weeknight because everything bakes together in one dish, yet it tastes like a Sunday dinner that took hours.

Whether you’re cooking for family or sharing with friends, this casserole delivers that “homemade hug” that no one can resist.

I really hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Chicken And Stuffing Casserole Variations

I like this casserole recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Stuffing- Any flavor of Stove Top stuffing would be great to use here so feel free to choose your favorite.
  • Veggies- I really like peas and carrots for this recipe, but any kind of frozen vegetables would be OK to use.
  • Cheese- Add about a cup of shredded cheese sprinkled on top of the chicken and veggies mixture before you add the stuffing to add a little extra flavor to this dish. Just be sure to shred the cheese yourself because it’s gonna melt much better that way.
  • Chicken- I use shredded rotisserie chicken just to make my life a lot easier, but if you would like to cook and cube your own chicken or use leftover chicken, that would all be great too.

Other Easy Chicken Dinner Ideas

If you like super easy to make dinner recipes like this one, here are some others that I know you’ll love, too.

Chicken And Stuffing Casserole Ingredients

  • Savory Herbs Stove Top Stuffing
  • Chicken Broth
  • Melted Butter
  • Shredded Rotisserie Chicken
  • Cream Of Chicken Soup
  • Cream Of Celery Soup
  • Sour Cream
  • Frozen Peas and Carrots (thawed)
  • Salt, Pepper & Garlic Powder

Instructions

Preheat the oven to 350°

First, in a large bowl, add both packages of stove, top stuffing.

Now, pour in the chicken broth and melted butter and stir everything together until it’s evenly combined. Set it aside for 5 minutes.

Next, in a large bowl, add the shredded rotisserie chicken and season it with salt, pepper, and garlic powder.

Then, add the cream of chicken and cream of celery soup.

Next, add the sour cream.

Now, add the peas and carrots.

Then mix everything together until it’s evenly combined.

Now, add the filling to a sprayed 9 x 13” baking dish and smooth it out so that it is flat even.

Then, add the stuffing on top of the chicken and vegetable mixture and smooth that out, so it’s flat even also.

Next, place it into the center rack of the oven for 30- 40 minutes or until the casserole is hot and bubbly, and the stuffing starts to brown and get crispy.

Finally, let it set for five minutes, serve warm and enjoy.

Chicken And Stuffing Casserole

Chicken and stuffing casserole is a cozy, one-pan comfort food dish where flavorful pieces of shredded chicken and vegetables are baked beneath a savory layer of herb-seasoned stuffing.
5 from 3 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Ingredients
  

  • 2 Boxes Stove Top Stuffing- Savory Herbs
  • 2 Cups Chicken Broth
  • 1 Stick Butter, melted
  • 2 Cups Rotisserie Chicken, shredded
  • 10.5 Oz Cream Of Chicken Soup
  • 10.5 Oz Cream Of Celery
  • ½ Cup Sour Cream
  • 1-⅕ Cups Frozen Peas And Carrots, thawed
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder

Instructions
 

  • Preheat the oven to 350°
  • In a large bowl, add both packages of stove, top stuffing.
  • Pour in the chicken broth and melted butter and stir everything together until it’s evenly combined. Set it aside for 5 minutes.
  • In a large bowl, add the shredded rotisserie chicken and season it with salt, pepper, and garlic powder.
  • Add the cream of chicken and cream of celery soup, sour cream and vegetables. Stir to combine.
  • Add the filling to a sprayed 9 x 13” baking dish and smooth it out so that it is flat even.
  • Add the stuffing on top of the chicken and vegetable mixture and smooth that out, so it’s flat even also.
  • Place it into the center rack of the oven for 30- 40 minutes or until the casserole is hot and bubbly, and the stuffing starts to brown and get crispy.
  • Finally, let it set for five minutes, serve warm and enjoy.
Keyword chicken and stuffing casserole

PUMPKIN GOOEY BUTTER CAKE

by 3 Comments

Pumpkin gooey butter cake is a delicious fall dessert made with boxed cake mix, pumpkin puree and just a few other simple ingredients.

Pumpkin Gooey Butter Cake

From the recipe collection of Tara Ippolito

Get ready to fall in love with this pumpkin gooey butter cake.

This delicious fall dessert is like a cross between a pumpkin pie and gooey butter cake. It’s the perfect fall dessert.

I love this recipe because it hits the spot when it comes to my pumpkin cravings and it couldn’t be easier to make.

This recipe requires very few ingredients. The boxed cake mix and canned pumpkin make it a breeze to put together.

This would be the perfect dessert to make for an important holiday like Thanksgiving or Christmas. It’s easy enough to quickly put together for a casual dessert at home, too.

I’ve taken this to so many fall get togethers and it’s always a huge hit. We’ve even made this for so many football Sundays, too.

If you love fall flavored desserts that require little to no effort to make, this one is perfect for you!

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Pumpkin Gooey Butter Cake Variations

I like this gooey butter cake recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Topping- Sprinkle the top with powdered sugar before slicing as an optional garnish.
  • Spices- Add some ground cinnamon, nutmeg or pumpkin pie spice to the canned pumpkin for extra flavor.

Other Easy Fall Desserts

If you like super easy to make fall desserts like this one, here are some others that I know you’ll love, too.

Pumpkin Gooey Butter Cake Ingredients

  • Yellow Cake Mix
  • Butter, melted
  • Eggs
  • Cream Cheese, soft
  • 100% Pure Pumpkin Puree
  • Vanilla
  • Powdered Sugar
  • Whipped Cream

Instructions

Preheat the oven to 350°

First, in a large bowl, add the yellow cake mix, melted butter and egg.

Now, stir everything together until it is a a dough consistency.

Then, spread the mixture onto the bottom of a greased 9 x 13” baking dish.

Next, in a large bowl, add the pumpkin and softened cream cheese.

Using a hand mixer, beat the two together until evenly combined.

Now, beat in the melted butter, vanilla and eggs.

Then, slowly beat in the powdered sugar until it’s all fully incorporated.

Next, add the mixture evenly on top of the crust.

Now, place it into the oven for 40-50 minutes until the sides are slightly browned and the center is slightly gooey.

Then, let it cool completely and place it into the refrigerator for at least one hour.

Finally, slice it into squares add whipped cream (optional) and enjoy!

Pumpkin Gooey Butter Cake

Pumpkin gooey butter cake is a delicious fall dessert made with boxed cake mix, pumpkin puree and just a few other simple ingredients.
No ratings yet
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Course Dessert
Cuisine American

Ingredients
  

For the Crust

  • 1 Box Yellow Cake Mix
  • 1 Stick Butter, melted
  • 1 Egg

For the Filling

  • 8 Oz Cream Cheese, softened
  • 15 Oz 100% Pumpkin Puree
  • 1 Stick Butter, melted
  • 3 Eggs
  • 1 teaspoon Vanilla
  • 2 Cups Powdered Sugar

Instructions
 

  • Preheat the oven to 350°
  • In a large bowl, add the yellow cake mix, melted butter and egg. Stir everything together until it is a a dough consistency
  • Spread the mixture onto the bottom of a greased 9 x 13” baking dish.
  • In a large bowl, add the pumpkin and softened cream cheese. Using a hand mixer, beat the two together until evenly combined.
  • Beat in the melted butter, vanilla and eggs. Then, slowly beat in the powdered sugar until it’s all fully incorporated.
  • Add the mixture evenly on top of the crust.
  • Place it into the oven for 40-50 minutes until the sides are slightly browned and the center is slightly gooey.
  • Let it cool completely and place it into the refrigerator for at least one hour.
  • Finally, slice it into squares add whipped cream (optional) and enjoy!
Keyword pumpkin gooey butter cake

EASY CHEESECAKE BROWNIES

by 4 Comments

These easy cheesecake brownies are made using boxed brownie mix baked with a delicious cream cheese swirled topping.

Easy Cheesecake Brownies

These easy cheesecake brownies really are the best of two delicious worlds.

They combine all of the chocolaty goodness of a traditional brownie mixed with the rich creaminess of cheesecake. It really doesn't get much better than that!

I just love this easy dessert. I always get tons of compliments from friends and family whenever I make them.

The swirling design make them look super impressive, too. They're "fancy" enough to make for an important holiday like Thanksgiving or Christmas but easy enough to serve as a sweet after dinner treat at home.

The truth is, this dessert couldn’t be easier to make and I sincerely mean that.

All you need is a box of brownie mix and a couple of other simple ingredients.

That’s perfect for me because I’m not a great baker and never was. I mention that often because its always been something that I struggle with.

Any dessert I make needs to be easy peasy and this one sure is!

I hope you give this easy dessert recipe a try. I know if you do that you’ll love them just as much as my family and I do.

Easy Cheesecake Brownie Variations

  • Brownie Mix- Any brand of brownie mix would be ok to use here.
  • Nuts- Add some chopped walnuts into the brownie mix to add a little crunch.

Other Easy Dessert Recipes

If you like super easy to make desserts that use boxed mixes just like this one, here are some others that I know you'll love, too.

Easy Cheesecake Brownies Ingredients

  • Ghirardelli Boxed Brownie Mix and all of its ingredients to make it
  • Cream Cheese, room temperature
  • Sugar
  • Egg, room temperature
  • Sour Cream, room temperature
  • Vanilla extract
  • Pinch Of Salt

Instructions

Preheat the oven to 350°

First, Make the brownie batter as directed on the package and place all but ¼th of a cup in a greased 8x8" baking dish. (save that extra batter for later)

Now, In a medium sized bowl, beat together the cream cheese, sour cream, sugar, vanilla and salt until smooth.

Then, add the cheesecake mixture to the top of the brownies.

Next, randomly dollop the remaining brownie batter on top of the cheesecake layer.

Now, using a knife or a toothpick, swirl the cheesecake and dolloped brownie batter together.

Then, place it into the center rack of the oven for 35 minutes.

Next, let the brownies cool completely then place them into the fridge to set for at least 4 hours.

Finally, cut into individual portions and enjoy!

Easy Cheesecake Brownies

These easy cheesecake brownies are made using boxed brownie mix baked with a delicious cream cheese swirled topping.
5 from 1 vote
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Equipment

  • 8 x 8' Baking Dish

Ingredients
  

  • 16 Oz box Ghirardelli Brownie Mix and all of the ingredients to make it
  • 1 Egg, room temperatures
  • 2 Tbs Sour Cream, room temperature
  • 1 Tbs Vanilla
  • 8 Oz Block Cream Cheese, room temperature
  • ¼ Cup Sugar
  • Pinch Of Salt

Instructions
 

  • Make the brownie batter as directed on the package and place all but ¼th of a cup in a greased 8x8" baking dish. (save that extra batter for later)
  • In a medium sized bowl, beat together the cream cheese, egg, sour cream, sugar, vanilla and salt until smooth.
  • Add the cheesecake mixture to the top of the brownies.
  • Randomly dollop the remaining brownie batter on top of the cheesecake layer.
  • Using a knife or a toothpick, swirl the cheesecake and dolloped brownie batter together.
  • Place it into the center rack of the oven for 35 minutes.
  • Let the brownies cool completely then place them into the fridge to set for at least 4 hours.
  • Finally, cut into individual portions and enjoy!
Keyword cheesecake brownies, easy cheesecake brownies

CHEESY ITALIAN GARLIC BREAD

by Leave a Comment

Cheesy Italian garlic bread is toasty bread that’s been covered in garlic butter and melted cheese for an irresistible compliment to any meal.

Cheesy Italian Garlic Bread

From the recipe collection of Tara Ippolito

Cheesy garlic bread is the ultimate comfort food that goes with just about any meal.

This can be served alongside pasta, soup, or enjoyed completely on its own. It’s a great choice for any food scenario.

We’ve even made this as an appetizer for things like football Sunday and everyone loves it. You could always serve it with some warm marinara sauce on the side for dunking, too.

It’s nice and warm and loaded with garlic butter and gooey cheese. How could anyone resist that?!

This recipe is quick and easy to make, too. You can whip it together and have it on the table in no time.

The combination of crispy edges, soft center, and gooey topping makes it a real crowd crowd pleaser for the whole family.

Make this for your family and watch it disappear within minutes. At least, that’s what happens at my house.

My family could eat an entire meal of garlic bread on its own with no questions asked. I almost hesitate to serve it with dinner because I’m afraid that’s the only thing they’ll eat.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Cheesy Italian Garlic Bread Variations

I like this garlic bread recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Bread- This recipe can be made with Italian, French or really any kind of loafed bread you can think of.
  • Butter- Instead of melting the butter, you can leave it softened and combine it with the garlic.
  • Cheese- Feel free to experiment with different cheeses. You really can’t go wrong here.
  • Toppings- Add some bacon bits, or chili flakes for some kick.

Other Easy Appetizer Recipes

If you like super easy to make appetizer recipes like this one, here are some others that I know you’ll love, too.

Cheesy Italian Garlic Bread Ingredients

  • Italian Bread
  • Butter
  • Garlic, minced
  • Mozzarella Cheese, hand shredded
  • Parmesan Cheese
  • Italian Seasoning, Garlic Powder
  • Dried Parsley

Instructions

Preheat the oven to 375°

First, slice the bread in half long ways and place it slice side up onto a baking sheet.

Now, melt the butter and minced garlic together in the microwave.

Next, brush the melted butter and garlic on top of the bread.

Then, sprinkle the garlic powder and Italian seasoning evenly on top.

Next, sprinkle the Parmesan cheese on top.

Now, sprinkle the mozzarella cheese evenly on top.

Then, place it onto the middle rack of the oven until the cheese is melted and just slightly browned.

Finally, garnish with parsley, slice and enjoy!

Cheesy Italian Garlic Bread

Cheesy Italian garlic bread is toasty bread that’s been covered in garlic butter and melted cheese for an irresistible compliment to any meal.
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Course Appetizer, Snack
Cuisine American, Italian

Ingredients
  

  • 1 Loaf Italian Bread
  • 4 Tbs Butter
  • 3-4 Cloves Garlic, minced or grated
  • ½ Cup Parmesan Cheese
  • 1 Cup Mozzarella Cheese, hand shredded
  • 1 Tbs Italian Seasoning
  • 1 Tbs Garlic Powder
  • 2 Tbs Dried Parsley (for garnish)

Instructions
 

  • Preheat the oven to 375°
  • Slice the bread in half long ways and place it slice side up onto a baking sheet.
  • Melt the butter and minced garlic together in the microwave. This should only take about 20-30 seconds.
  • Brush the melted butter and garlic on top of the bread.
  • Sprinkle the garlic powder and Italian seasoning evenly on top.
  • Sprinkle the parmesan and mozzarella evenly on top, too.
  • Place it onto the middle rack of the oven for about 10-15 minutes or until the cheese is melted and just slightly browned.
  • Garnish with parsley, slice and enjoy!
Keyword cheesy italian garlic bread

CHOCOLATE PEANUT BUTTER CRUNCH BROWNIES

by Leave a Comment

Chocolate peanut butter crunch brownies are made with boxed brownie mix topped with marshmallow cream and thick layer of chocolate peanut butter coated Rice Krispies.

Chocolate Peanut Butter Crunch Brownies

From the recipe collection of Tara Ippolito

These chocolate peanut butter brownies are going to be your next favorite dessert.

I made them for my family a couple of weeks ago and they’re still talking about them. To say they were a hit would be a huge understatement.

Everyone just loved the perfect combination of gooey chocolate brownies, sweet marshmallow cream and crunchy peanut butter topping.

The chocolate peanut butter coated Rice Krispies gives these brownies so much delicious flavor and fun texture.

Using a boxed brownie mix is such a nice shortcut and makes the whole dessert super easy to put together.

It’s the perfect little sweet treat to make for any peanut butter lover in your life. Trust me, they’re gonna thank you for it.

I’m telling you, my family could not stop talking about these. They fell in love at first bite.

These would be the perfect thing to make for any important event or holiday but easy enough to put together for a casual after dinner dessert.

I really hope you give this recipe a try. If you do, I know you’ll love them just as much as my family and I do.

Chocolate Peanut Butter Crunch Brownies Variations

  • Brownies- Any brand of brownie mix would be ok to use here.
  • Peanut Butter- Smooth or Crunchy peanut butter would both be good to use here.
  • Cereal- Replace the Rice Krispies with slightly crushed Corn Flakes or Pretzels if needed.

Other Easy Dessert Recipes

If you like super easy to make dessert recipes like this one, here are some others that I know you’ll love, too.

Chocolate Peanut Butter Crunch Brownies Ingredients

  • Ghirardelli Brownie Mix (plus the ingredients to make it)
  • Marshmallow Cream (I used Jet Puffed)
  • Chocolate Chips
  • Peanut Butter
  • Rice Krispies Cereal

Instructions

First, make the brownies according to the directions on the package and let them cool.

Now, carefully spread the marshmallow cream evenly on top of the brownies.

Then, in a separate bowl, add the chocolate chips and place them in the microwave to melt. Do this slowly and start with 30 seconds. Give them a stir and then place them back into the microwave for an additional 10 seconds. Stir them again and continue that process until all the chips are melted.

Next, stir the peanut butter into the melted chocolate.

Now, in a large bowl, add the Rice Krispies cereal and pour the melted chocolate and peanut butter mixture on top.

Then, stir everything together until the Rice Krispies are completely coated.

Next, evenly spread the mixture over brownies.

Now, place them into the fridge for at least two hours to set.

Finally, cut them into squares, serve and enjoy!

Chocolate Peanut Butter Crunch Brownies

Chocolate peanut butter crunch brownies are made with boxed brownie mix topped with marshmallow cream and thick layer of chocolate peanut butter coated Rice Krispies.
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Course Dessert
Cuisine American

Ingredients
  

  • 1 Box Ghirardelli Brownie Mix (plus the ingredients to make it)
  • 7 Oz Marshmallow Cream (I used Jet Puffed)
  • 2 Cups Chocolate Chips
  • 1.5 Cup Smooth Peanut Butter
  • 6 Cups Rice Krispies Cereal

Instructions
 

  • Make the brownies according to the directions on the package and let them cool.
  • Carefully spread the marshmallow cream evenly on top of the brownies.
  • In a separate bowl, add the chocolate chips and place them in the microwave to melt. Do this slowly and start with 30 seconds. Give them a stir and then place them back into the microwave for an additional 10 seconds. Stir them again and continue that process until all the chips are melted.
  • Stir the peanut butter into the melted chocolate.
  • In a large bowl, add the Rice Krispies cereal and pour the melted chocolate and peanut butter mixture on top. Stir everything together until the Rice Krispies are completely coated.
  • Evenly spread the mixture over brownies.
  • Place them into the fridge for at least two hours to set.
  • Finally, cut them into squares, serve and enjoy!
Keyword Chocolate Peanut Butter Crunch

JALAPEÑO POPPER WONTON CUPS

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Jalapeño popper wontons cups are crispy golden bites filled with creamy cheese, bacon, and spicy jalapeños for the perfect crunchy, cheesy appetizer.

Jalapeño Popper Wonton Cups

These Jalapeño popper wonton cups are the ultimate bite-sized appetizer that you’ve just gotta make for your next party.

It’s packet with richness from the cream cheese, sharpness from the cheddar, lots of smoky bacon, and just the right amount of kick of heat all baked in a crispy wonton shell.

Now doesn’t they sound good? I sure know it does and trust me, they taste just as good as they sound.

They’re easy to make, fun to eat, and guaranteed to disappear fast at any party or get together. It’s always one of the first things to go.

These are perfect for football Sundays or any casual get-together that you can think of. Everyone loves a nice grab n go appetizer.

My friends and family also love my Spinach And Artichoke Wonton Cups so be sure to give them a try, too.

Bring these to your next party, tailgate or just make them for a casual movie night at home and watch how fast they get eaten up.

I really hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Jalapeño Popper Wonton Cups Variations

I like this recipe for wonton cups made just the way it is, but here are some ways to change it up if his like to.

  • Bacon- You can relapse the bacon for diced up sausage or ham. Feel free to make your own bacon instead of using bacon bits, too.
  • Cheese- Use any kind of cheese that you’d like for this. Just be sure to shred it your self because it will melt much better that way.
  • Cream Cheese- If you’d like to add some extra layer of flavor, try flavored cream cheese in stead of plain.

Other Easy Party Appetizers

If you like super easy to make finger food appetizers like this one, here are some others that I know you’ll love, too.

Japapeño Popper Wonton Cups Ingredients

  • Wonton Wrappers
  • Cream Cheese
  • Jalapenos, seeded and diced
  • Cheddar Cheese, hand shredded
  • Bacon Bits
  • Milk
  • Salt, Pepper And Garlic Powder

Instructions

Preheat the oven to 375°

First, spray a muffin tray with cooking spray and place two wonton wrappers (Chris cross the wrappers) into each cup.

Next, place them into to oven until they are slightly toasted.

Now, in a large bowl, add the cream cheese, diced jalapeños, bacon bits, milk, cheddar cheese, salt, pepper, and garlic powder.

Now, stir everything together until it’s evenly combined.

Once the wontons are done toasting lower the heat to 350°.

Next, evenly distribute the jalapeño popper filling into the center of each wonton cups.

Next, place the muffin tin back into the oven onto the center rack until the wontons are toasted, and the cheese is melted.

Then, let them cool slightly and carefully remove the jalapeño popper wontons from the muffin tin.

Finally, serve warm or at room temperatures and enjoy.

Jalapaño Popper Wonton Cups

Jalapeño popper wontons cups are crispy golden bites filled with creamy cheese, bacon, and spicy jalapeños for the perfect crunchy, cheesy appetizer.
5 from 1 vote
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American

Equipment

  • muffin tin

Ingredients
  

  • 24 Wonton Wrappers
  • 8 Oz Cream Cheese, softened
  • 2 Large Jalapeños, seeded and diced
  • 1 Cup Bacon Bits
  • 2 Tbs Milk
  • ½ Cup Cheddar Cheese, hand shredded
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder

Instructions
 

  • Preheat the oven to 375°
  • Spray a muffin tray with cooking spray and place two wonton wrappers (Chris-cross the wrappers) into each cup. Place them into to oven until they are slightly toasted.
  • In a large bowl, add the cream cheese, diced jalapeños, bacon bits, milk, cheddar cheese, salt, pepper, and garlic powder. Stir everything together until it’s evenly combined.
  • Once the wontons are done toasting lower the heat to 350°.
  • Evenly distribute the jalapeño popper filling into the center of each wonton cups.
  • Place the muffin tin back into the oven onto the center rack for 8-10 minutes or until the wontons are toasted, and the cheese is melted.
  • let them cool slightly and carefully remove the jalapeño popper wontons from the muffin tin.
  • Finally, serve warm or at room temperatures and enjoy.
Keyword Jalapeño Popper Wonton Cups

CHICKEN FAJITA RICE SKILLET

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This chicken fajita rice skillet is a colorful mix of chicken, rice, and sautéed peppers and onions, all flavored with smoky fajita spices.

Chicken Fajita Rice Skillet

From the recipe collection of Tara Ippolito

This chicken fajita rice skillet is the perfect dinner to make for a busy weekday.

It’s quick, easy, and all comes together in just one pan for minimal cleanup. And let’s not forget that it’s so incredibly delicious, too.

The chicken, rice, and peppers and onions go together perfectly for a hearty, well-balanced meal that’s so satisfying.

Delicious dinners with little left to clean up afterwards are right up my alley. Plus, my family loves a good Tex Mex meal. So, this is one is truly a no brainer for me.

I love it, my family loves it and to be honest, I’m into any meal that I can put some sour cream on.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Chicken Fajita Rice Skillet Variations

I like this recipe for fajita rice made just the way it is, but here are some ways to change it up if you’d like.

  • Chicken- I used cubed rotisserie chicken just to make my life easier, but if you’d like to make your own chicken and dice it up, that is totally fine. Any kind of cooked leftover chicken would work here, too.
  • Rice- Use whatever your favorite minute rice is. It all works for this recipe.
  • Add Ins- I tried to keep this as close to a traditional fajita as I could, but if you’d like to add extra vegetables like sliced mushrooms, or chopped zucchini, they would all be great additions. ?

Other Easy Tex Mex Meals

If you like, super easy to make Tex-Mex meals like this one, here are some others that I know you’ll love, too.

Chicken Fajita Rice Skillet Ingredients

  • Olive Oil
  • Red Onion, sliced into thin strips
  • Green Bell Pepper, sliced into thin strips
  • Red Bell Pepper, sliced into thin strips
  • Tomato Paste
  • Chicken Broth
  • Fajita Seasoning Packet
  • White Minute Rice
  • Cheddar Cheese, hand shredded
  • Monterey Jack Cheese, hand shredded
  • Salt and Pepper to taste
  • Fresh Parsley (optional)
  • Sour Cream (optional)

Instructions

First, in a large skillet, heat the olive oil over medium high heat and add the onions and peppers.

Now, season them with salt and pepper and sauté them until they are soft.

Next, stir in the tomato paste for 2 minutes.

Then, add in the rotisserie chicken and fajita seasoning packet.

Now, slowly pour in the chicken broth and mix scrape off any bits that are stuck to the bottom of the pan. Bring it up to a gentle boil.

Then, stir in the rice so that it’s fully submerged in the liquid.

Next, turn the heat down to low and place a lid on top of the skillet.

Now, let the rice cook for about 5 minutes or until it’s fully cooked and tender. Add more liquid if needed.

Then, add half of the monetary and cheddar cheese and stir it into the rice, vegetables and chicken.

Next, sprinkle the rest of the cheese on top.

Now, turn the heat off and pop the lid onto the skillet for about 2 minutes or until the cheese has melted.

Finally, garnish with fresh parsley (optional), serve with sour cream (optional) and enjoy!

Chicken Fajita Rice Skillet

This chicken fajita rice skillet is a colorful mix of chicken, rice, and sautéed peppers and onions, all flavored with smoky fajita spices.
No ratings yet
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Course Main Course
Cuisine American, Mexican

Equipment

  • Large Skillet With A Lid

Ingredients
  

  • 3 Tbs Olive Oil
  • 1 Small Red Onion, sliced into thin strips
  • 1 Small Red Bell Pepper, sliced into thin strips
  • 1 Small Green Bell Pepper, sliced into thin strips
  • 4 Tbs Tomato Paste
  • 1 Rotisserie Chicken, diced
  • 1 Oz Fajita Seasoning
  • 2 Cups Chicken Broth
  • 1 Cup White Minute Rice
  • ¾ Cup Monterey Jack Cheese, hand shredded
  • ¾ Cup Cheddar Cheese, hand shredded
  • Salt and Pepper, to taste
  • ¼ Cup Fresh Parsley, chopped

Instructions
 

  • In a large skillet, heat the olive oil over medium high heat and add the onions and peppers. Season them with salt and pepper and sauté them until they are soft. This should take about 5-7 minutes
  • Add the tomato paste and stir it into the vegetables for 2 minutes.
  • Add in the diced rotisserie chicken and fajita seasoning packet.
  • Slowly pour in the chicken broth and scrap any bits off that are stuck on the bottom of the pan. Bring it up to a gentle boil.
  • Stir in the rice so that it’s fully submerged in the liquid. Turn the heat down to low and place a lid on top of the skillet.
  • Let the rice cook for about 5 minutes or until it’s fully cooked and tender. Add more liquid if needed.
  • Add half of the monetary and cheddar cheese and stir it into the rice, vegetables and chicken.
  • Sprinkle the rest of the cheese on top, turn the heat off and pop the lid onto the skillet for about 2 minutes or until the cheese has melted.
  • Finally, garnish with fresh parsley (optional), serve with sour cream (optional) and enjoy!
Keyword chicken fajita rice skillet

CREAMY TUSCAN RAVIOLI

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Creamy Tuscan ravioli is made with cheese tortellini tossed in a creamy, cheesy sauce with spinach and sun-dried tomatoes.

Creamy Tuscan Ravioli

From the recipe collection of Tara Ippolito

This creamy Tuscan ravioli is a delicious comfort food recipe that’s ready to eat in just 30 minutes.

The ingredients are simple and require very little effort to put together on my part. That's my favorite kind of recipe.

For me, that meets all of my requirements for a perfect busy weeknight meal.

We are big pasta eaters here at my house. My kids especially just love it and I try to serve it to them at least a couple times a week.

That said, I’m always looking for new and interesting recipes to serve to them. This one couldn’t have been more perfect.

The creamy sauce, sun dried tomatoes and spinach go together perfectly with the cheese filled tortellini.

All you need is a little side salad and maybe some Homemade Garlic Bread and you’ve got a dinner that everyone is sure to love.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Creamy Tuscan Ravioli Variations

I like this ravioli recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Pasta- Any kind of pasta or ravioli would be ok to use. Choose a different flavor filling of ravioli to add some variety, too.
  • Protein- Add in some cooked and cubed chicken or shrimp for an extra filling meal.
  • Spicy- Add some crushed red pepper flakes when sautéing the garlic and onion to add some kick to this dish.

Other Easy Pasta Dishes

If you like super easy to make pasta dishes like this one, here are some others that I know you’ll love, too.

Creamy Tuscan Ravioli Ingredients

  • Cheese Ravioli, cooked in salted water
  • Butter
  • Garlic, minced
  • Sun Dried Tomatoes, drained and chopped
  • Heavy Cream
  • Chicken Broth
  • Fresh Spinach
  • Parmesan Cheese
  • Salt, Pepper, Garlic Powder and Italian Seasoning

Instructions

First, in a large skillet, melt the butter over medium high heat and saute the garlic and sun dried tomatoes together for 2 minutes.

Then, stir in the chicken broth, Parmesan cheese and heavy cream.

Next, season the sauce with salt, pepper, garlic powder and Italian seasoning and bring the sauce down to a simmer.

Now, let the sauce simmer for 3 minutes then add the fresh spinach.

Then, stir the spinach into the sauce until it wilts.

Next, add the cooked ravioli and gently toss them into the sauce until they’re evenly coated.

Finally, serve warm and enjoy.

Creamy Tuscan Ravioli

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Course Main Course
Cuisine American, Italian

Ingredients
  

  • 1 Pound Cheese Ravioli, cooked in salted water
  • 2 Tbs Butter
  • 3 Cloves Garlic, minced
  • ½ Cup Sun Dried Tomatoes, drained and chopped
  • 1 Cup Chicken Broth
  • 1 Cup Heavy Cream
  • 1 Cup Parmesan Cheese
  • 3 Cups Fresh Spinach, roughly chopped
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • 1 Tbs Italian Seasoning

Instructions
 

  • In a large skillet, melt the butter over medium high heat and saute the garlic and sun dried tomatoes together for 2 minutes.
  • Stir in the chicken broth, Parmesan cheese and heavy cream.
  • Season the sauce with salt, pepper, garlic powder and Italian seasoning. Let the sauce simmer for 3-5 minutes.
  • Add the fresh spinach and stir it into the sauce until it wilts.
  • Add the cooked ravioli and gently toss them into the sauce until they’re evenly coated.
  • Finally, serve warm and enjoy!

Video

Keyword creamy tuscan ravioli

EASY APPLE CRISP

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Easy apple crisp is the ultimate fall dessert made with warm, tender apples and a crunchy oat topping served with vanilla ice cream.

Easy Apple Crisp

From the recipe collection of Tara Ippolito

Easy apple crisp is the ultimate cozy fall dessert.

It wouldn’t feel like seasons were shifting in New Jersey without it. Especially with all the apple picking we have around here.

The tender apples and buttery, oat topping gives you the perfect pair of soft and crunchy in every single bite. It’s the best!

My kids know once my house starts smelling like warm apples and cinnamon that they’re in for a super delicious sweet treat. They look forward to it all year.

It’s simple to make, requires basic ingredients, and is always a huge hit. It’s definitely a classic fall dessert recipe for a reason.

And if I’m saying it’s easy, you better believe it. I’ve admitted over and over again that I’m not a great baker. If I can do it, you can do it!

Serve this on its own or with a big scoop of vanilla ice cream. Either way, this easy apple crisp is a treat that everyone is going to love.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Easy Apple Crisp Variations

I like this recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Apples- Honeycrisp, Granny Smith or Fuji apples are all great choices to use here. Peel them or leave the peel on.
  • Fruit- Mix in some sliced peaches, pears or berries for a nice variation.
  • Nuts-Add some pecans, almonds or walnuts to the topping for some crunch.
  • Topping- Drizzle some Caramel Sauce on the top for a caramel apple crisp.

Other Easy Fall Desserts

If you like super easy to make fall desserts like this one, here are some others that I know you’ll love, too.

Easy Apple Crisp Ingredients

  • 3 large apples, cored and sliced
  • Lemon Juice
  • Sugar
  • Flour
  • Cinnamon
  • Vanilla Ice Cream (optional)

TOPPING

  • Flour
  • Rolled Oats
  • Brown Sugar
  • Salt
  • Melted Butter

Instructions

Preheat the oven to 350°

First, add the apples to a 9 x 13” baking dish.

Then, add the lemon juice, sugar, flour and cinnamon.

Next, stir everything together until the apples are evenly coated.

Now, in a separate bowl, add the flour, oats, brown sugar, salt and melted butter.

Then, toss everything together until it’s evenly combined.

Next, sprinkle the oat mixture evenly on too of the apples.

Now, place it into the center rack of the oven for about 45 minutes or until the topping is golden brown and the apples are soft and cooked all the way through.

Finally, let it cool slightly, serve with vanilla ice cream and enjoy.

Easy Apple Crisp

Easy apple crisp is the ultimate fall dessert made with warm, tender apples and a crunchy oat topping served with vanilla ice cream.
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Course Dessert, Snack
Cuisine American

Ingredients
  

  • 3 Honey Crisp Apples, cored and sliced Peel them if you prefer
  • 2 Tbs Lemon Juice
  • ½ Cup Sugar
  • 3 Tbs Flour
  • 1 Tbs Cinnamon
  • Vanilla Ice Cream (optional)

For The Topping

  • 1 Cup Flour
  • 1 Cup Rolled Oats
  • ¾ Cup Brown Sugar
  • 1 teaspoon Salt
  • 1 Stick Butter, melted

Instructions
 

  • Preheat the oven to 350°
  • Place the apples to a 9 x 13” baking dish add add the lemon juice, sugar, flour and cinnamon.
  • Stir everything together until the apples are evenly coated.
  • In a separate bowl, add the toppings ingredients- flour, oats, brown sugar, salt and melted butter and stir to combine.
  • Sprinkle the oat mixture evenly on top of the apples
  • Now, place it into the center rack of the oven for about 45 minutes or until the topping is golden brown and the apples are soft and cooked all the way through.
  • Let it cool slightly, serve with vanilla ice cream and enjoy.
Keyword Easy Apple Crisp

WHITE BEAN AND SAUSAGE SOUP

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White bean and sausage soup is a hearty meal made with seasoned vegetables, Italian sausage, white beans and spinach cooked in a flavorful broth.

White Bean And Sausage Soup

From the recipe collection of Tara Ippolito

This white bean and sausage soup is one of my favorite cool weather meals.

It’s the kind of recipe that is super hearty and comforting without being complicated. It’s actually really easy to put together with simple ingredients.

Plus, it’s all made in one pot. So, clean up is a breeze, too. That’s always a win for me.

Once the seasons start to shift and the temperature drops, it’s officially soup season. That’s when this recipe goes right onto my dinner menu.

Always with a loaf of Italian bread on the side for dunking. That’s the best part!

I love to make this early in the day and just leave it warm on the stove for everyone to come and eat as they please.

Luckily for me, everyone in my house is a huge soup fan. They very exited when they know this is what I’m making for dinner.

It warms everyone up and keeps them full and happy for hours.

The beans, sausage and vegetables go together so well for the perfect combination in each bite.

It’s budget-friendly, nourishing, and comes together really quickly. I’d say that’s the perfect meal for a busy weeknight or cozy, cool weekend.

I really hope you give this recipe a try. You do, I know you’ll love it just as much as my family and I do.

White Bean And Sausage Soup Variations

I like this soup recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Protein- Substitute the ground sausage for ground beef, turkey, pork or veal if you’d prefer.
  • Sausage- Both Sweet and spicy (or a combination of both) would work great in this recipe.
  • Beans- Either white beans or Great Northern Beans are ok to use here.

Other Easy Soup Recipes

If you like super easy to make soup recipes like this one, here are some others that I know you’ll love, too.

White Bean And Sausage Soup Ingredients

  • Olive Oil
  • Ground Italian Sausage (sweet or hot)
  • Onion, diced
  • Carrots, peeled and diced small
  • Celery, diced small
  • Garlic, chopped
  • Tomato Paste
  • White Wine
  • Chicken Broth
  • Cannelli/ White Beans, rinsed and drained
  • Heavy Cream
  • Parmesan Cheese, grated
  • Baby Spinach
  • Salt, Pepper, Garlic Powder, Italian Seasoning, Bay Leaf

Instruction

First, in a large pot, heat the olive oil over medium high heat and add the chopped onion, celery and carrots.

Then, season them with salt, pepper and Italian season and sauté until soft, stirring frequently. This should take about 5-7 minutes.

Now, add the sausage and break in down into small pieces as it browns.

Once the sausage is fully cooked, add the chopped garlic and stir in the tomato paste for about 2 minutes.

Next, add the white wine and scrape all the bits off the bottom of the pan. Let the wine cook over medium high heat for about 2 minutes.

Then, add in the chicken broth and beans.

Now, season the soup with salt, pepper, garlic powder and Italian seasoning.

Next, add the bay leaf, give the soup a big stir and simmer it, covered for 20 minutes.

Then, stir in the heavy cream and Parmesan cheese.

Now, stir in the spinach until it has wilted into the soup.

Finally, remove the bay leaf, serve warm and enjoy!

White Bean And Sausage Soup

White bean and sausage soup is a hearty meal made with seasoned vegetables, Italian sausage, white beans and spinach cooked in a flavorful broth.
No ratings yet
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Course Main Course, Soup
Cuisine American, Italian

Ingredients
  

  • 4 Tbs Olive Oil
  • 1 Small Onion, diced small
  • 2 Large Carrots, diced small
  • 2 Stalks Celery, diced small
  • 1 Pound Italian Ground Sausage
  • 4 Cloves Garlic, chopped
  • ½ Cup White Wine
  • 4 Tbs Tomato Paste
  • 4 Cups Chicken Broth
  • 2 15.5 Oz Cans Cannelli/ White Beans, rinsed and drained
  • ½ Cup Heavy Cream
  • ½ Cup Parmesan Cheese, grated
  • 2 Cups Baby Spinach
  • Salt and Pepper, to taste
  • 2 Tbs Italian Seasoning (divided)
  • 1 Tbs Garlic Powder
  • 1 Bay Leaf

Instructions
 

  • In a large pot, heat the olive oil over medium high heat and add the chopped onion, celery and carrots. Season them with salt, pepper and 1 tbs of Italian season. Sauté until soft, stirring frequently. This should take about 5-7 minutes.
  • Add the sausage and break in down into small pieces as it browns.
  • Once the sausage is fully cooked, add the chopped garlic and stir in the tomato paste for about 2 minutes.
  • Add the white wine and scrape all the bits off the bottom of the pan. Let the wine cook over medium high heat for about 2 minutes.
  • Stir in the chicken broth and beans.
  • Season the soup with salt, pepper, garlic powder and the rest of the Italian seasoning. Add the bay leaf, give the soup a big stir and simmer it, covered, for 20 minutes.
  • Stir in the heavy cream and parmesan cheese.
  • Stir in the spinach until it has wilted into the soup.
  • Finally, remove the bay leaf, serve warm and enjoy!
Keyword white bean and sausage soup

ONE POT BROCCOLI MACARONI AND CHEESE

by 1 Comment

One pot broccoli macaroni and cheese is made by cooking pasta in a flavorful broth with broccoli and cheese for a delicious and easy to clean up meal.

One Pot Broccoli Macaroni And Cheese

From the recipe collection of Tara Ippolito

This one pot broccoli macaroni and cheese is the ultimate cozy dinner. It’s creamy, cheesy, and loaded with flavor in every bite.

I absolutely love one pot dinners like this for bust weekday dinners. Especially when the kids are back at school and I need something quick and easy to get on the dinner table.

The pasta cooks right in a seasoned broth, milk and cream, so it soaks up all those delicious flavors. Once the cheese and broccoli are added, it’s a crowd pleasing slam dunk!

My kids usually hold a protest against any vegetables I try to serve them but I never get any complaints with this meal. They love it.

There’s nothing better than a true one-pot recipe that also tastes great. One less mess in the kitchen for me to clean up after the meal is a total win win.

Whether you’ve got some picky eaters to feed or just craving comfort food, this dish is a guaranteed crowd-pleaser that comes together quickly. It’s a must try.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

One Pot Broccoli Macaroni And Cheese Variations

I like this macaroni and cheese recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Pasta- Any kind of small pasta would be ok to use here.
  • Broccoli- Frozen or fresh broccoli both work for this recipe. If you’re using frozen, just be sure that it’s thawed and dried with a towel.
  • Cheese- Use any kind of cheese that you’d like for this recipe as long as it’s shredded off the block. It will melt much better that way.
  • Broth- Both chicken and vegetable are ok to use.

Other Easy Meals

If you like super easy to make recipes like this one, here are some others that I know you’ll love, too.

One Pot Broccoli Macaroni And Cheese Ingredients

  • Butter
  • Flour
  • Milk
  • Heavy Cream
  • Chicken Broth
  • Broccoli Florets, finely chopped
  • Cheddar Cheese, hand shredded
  • Salt, Pepper, Chicken Bullion, Garlic Powder, Onion Powder and Mustard Powder

Instructions

First, in a large skillet over medium high heat, melt the butter and whisk in the flour for 2-3 minutes.

Then, slowly whisk in the milk, heavy cream and chicken broth.

Now, season it with salt, pepper, chicken bullion, garlic powder, onion powder and mustard powder and stir it into the sauce.

Next, bring the liquid up to a boil and add the pasta.

Then, turn the heat down to a gentle boil and let the pasta cook for about 7 minutes, stirring occasionally.

Now, stir in the broccoli florets and cover the skillet. Cook until the pasta and broccoli are both tender (this should take about 5 minutes).

Next, turn the heat off and stir in the shredded cheese about one cup at a time.

Then, let the sauce sit on the stove for two minutes to thicken up.

Finally, give it one more big stir, serve warm and enjoy!

One Pot Broccoli Macaroni And Cheese

One pot broccoli macaroni and cheese is made by cooking pasta in a flavorful broth with broccoli and cheese for a delicious and easy to clean up meal.
No ratings yet
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Course Main Course, Side Dish
Cuisine American

Ingredients
  

  • 4 Tbs Butter
  • 4 Tbs Flour
  • 2 Cups Milk
  • 2 Cups Heavy Cream
  • 2 Cups Chicken Broth
  • 1 Pound Pasta Shells, medium
  • 2.5 Cups Broccoli Florets, finely chopped
  • 4 Cups Cheddar Cheese, hand shredded
  • Salt and Pepper, to taste
  • 1 Tbs Chicken Bullion
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Mustard Powder

Instructions
 

  • In a large skillet over medium high heat, melt the butter and whisk in the flour for 2-3 minutes.
  • Slowly whisk in the milk, heavy cream and chicken broth.
  • Season it with salt, pepper, chicken bullion, garlic powder, onion powder and mustard powder and stir it into the sauce.
  • Bring the liquid up to a boil and add the pasta. Then, turn the heat down to a gentle boil and let the pasta cook for about 7 minutes, stirring occasionally.
  • Turn the heat off and stir in the shredded cheese one cup at a time.
  • Let the sauce sit on the stove for two minutes to thicken up. Give it one more big stir, serve warm and enjoy!
Keyword One Pot Broccoli Macaroni And Cheese

CREAMY GARLIC PARMESAN ORZO

by 2 Comments

Creamy garlic parmesan orzo is a delicious pasta side dish or main course made by cooking orzo in a flavorful chicken broth then finishing it off with some Parmesan cheese and heavy cream.

Creamy Garlic Parmesan Orzo

From the recipe collection of Tara Ippolito

This Garlic Parmesan Orzo is creamy, comforting, and incredibly easy to make.

It’s a recipe you’re definitely going to want to hold on to because it’s always a hit and incredibly versatile. I can’t even begin to count how many times I’ve served it.

And let’s not forget that it requires super simple ingredients with very little effort to put together. That’s my kinda recipe.

You can serve this as a main course or as a side dish to pretty much any meal you can think of. Add some cooked protein and vegetables for even more variety.

The orzo is cooked right in the chicken broth giving it rich, savory flavor in single every bite.

Everyone in my family loves when I make this recipe so it’s a no brainer when I’m looking for something easy to serve them.

Don't forget to give this Broccoli Cheddar Orzo and Creamy Orzo With Chicken a try, too.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Creamy Garlic Parmesan Orzo Variations

I like this orzo recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Pasta- Any small shaped pasta like arancini, pastina or daltini would be ok to use here.
  • Broth-Use either chicken or vegetable broth.
  • Protein- Add in some cooked chicken, shrimp or vegetables like broccoli for added texture and substance.

Other Easy Pasta Recipes

If you like super easy to make pasta recipes like this one, here are some others that I know you’ll love, too.

Creamy Garlic Parmesan Orzo Ingredients

  • Butter
  • Minced Garlic
  • Orzo
  • Chicken Broth
  • Heavy Cream
  • Parmesan Cheese
  • Salt. Pepper, Garlic Powder and Parsley

Instructions

First, in a large skillet, melt the butter over medium high heat.

Now, add the minced garlic and sauté for 1 minute or until the garlic is fragrant.

Then, add the orzo and stir it into the butter and garlic for about 3 minutes to toast up.

Next, stir in the chicken broth.

Now, bring to a boil over medium high heat and then reduce it to a simmer.

Then cover the skillet and cook until the orzo is tender and most of the liquid has been absorbed. Stir occasionally.

Next, stir in the heavy cream.

Then, grate in the fresh Parmesan cheese and stir it into the orzo.

Now, season the orzo with salt, pepper and garlic powder. If there’s a little too much liquid, cook the orzo uncovered for a couple extra minutes.

Finally, garnish with parsley (optional), serve warm and enjoy.

Creamy Garlic Parmesan Orzo

Creamy garlic parmesan orzo is a delicious pasta side dish or main course made by cooking orzo in a flavorful chicken broth then finishing it off with some Parmesan cheese and heavy cream.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine American, Italian

Ingredients
  

  • 3 Tbs Butter
  • 3 Cloves Garlic, minced
  • 1 Cup Orzo
  • 2.5 Cups Chicken Broth
  • ½ Cup Heavy Cream
  • ½ Cup Parmesan Cheese, freshly grated
  • Salt and Pepper to taste
  • 1 teaspoon Garlic Powder
  • 1 Tbs Parsley (optional)

Instructions
 

  • In a large skillet, melt the butter over medium high heat. Add the minced garlic and sauté for 1 minute or until the garlic is fragrant
  • Add the orzo and stir it into the butter and garlic for about 3 minutes to toast up.
  • Stir in the chicken broth and bring to a boil over medium high heat. Reduce the heat to a simmer. Cover the skillet and cook until the orzo is tender and most of the liquid has been absorbed (about 10-12 minutes). Stir occasionally.
  • Stir in the heavy cream and parmesan cheese.
  • Season the orzo with salt, pepper and garlic powder. If there’s a little too much liquid, cook the orzo uncovered for a couple extra minutes.
  • Garnish with parsley (optional), serve warm and enjoy.
Keyword Creamy Garlic Parmesan Orzo

CROCKPOT CHICKEN AND NOODLES

by 33 Comments

Crockpot chicken and noodles is made by cooking flavorful chicken breasts and egg noodles in a creamy sauce for a comforting meal the whole family will love.

From the recipe collection of Tara Ippolito

Crockpot chicken and noodles is the fool proof meal you and you’re family are going to love. This is my favorite time of year to make all the cozy, comfort food meals. This recipe is right at the top of the list. Slow cooker dishes like this that are super low effort but incredibly delicious are right up my alley. You can just toss everything right into the crockpot, set it and come back to a fully cooked meal. I love them!

They’re the perfect choice when you’re looking for a no fuss, hearty recipe that everyone is going to love. Nothing warms you up during those cold weather months like a nice big bowl of comfort food. There’s just nothing better, in my opinion. The seasoned, shredded chicken and egg noodles cooked in that flavorful, creamy sauce is going to have everyone coming back for seconds. I hope you give this one a try, I know if you do you'll love it!

Ingredients

Here is everything that you'll need to make this delicious dinner. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Chicken Breast- Lean, tender protein
  • Egg Noodles- Brings the soft, buttery comfort food texture that ties the whole meal together.
  • Cream Of Chicken Soup- Creates a rich, creamy base that adds lots of savory flavor.
  • Butter- Adds a silky richness and smoothness.
  • Chicken Broth- Keeps the chicken tender while creating a flavorful base.
  • Salt- Enhances all the flavors
  • Pepper- Cuts the richness of the sauce.
  • Garlic Powder- Evenly distributes garlicy flavor throughout the dish.
  • Chicken Bullion - Boosts the overall flavor and intensity of the sauce.
  • Dried Parsley- An optional garnish that adds a little pop of color.

How To Make It

Heres how to make this delicious crockpot chicken and noodles along with some personal notes from me. You can find the full ingredients list along with instructions in the recipe card below.

First, add the chicken breast into the crockpot and sprinkle them with salt, pepper, garlic powder and chicken bullion. Add the two cans of cream of chicken soup right on top of the chicken.

NOTE: Some people find the "cream of" soups and chicken bullion to be very salty. If you're sensitive to salt or just watching your sodium intake, you can omit the extra salt seasoning on the chicken.

seasoned chicken in crockpot with cream of chicken soup

Next, add the pats of butter and pour the chicken broth on top. Close the top of the crockpot and set it on high for 3-4 hours.

NOTE: This can be cooked on high for 3-4 hours or low from 5-6.

Next, remove the chicken and shred it into pieces using two forks then add it back to the crockpot. Add the egg noodles and using a spoon, carefully move them around until they are submerged into the liquid.

NOTE: You can shred the chicken right in the crockpot if you'd like to. Just be careful because the liquid is very hot.

Next, place the crockpot lid back on top and cook for an additional 30-40 minutes or until the noodles are tender. Stir in the parsley, serve warm and enjoy.

PRO TIP: Crockpots can vary so be sure to check on the noodles so they don't get too soft and mushy.

Can I Use Chicken Thighs Instead Of Breasts?

Yes, you absolutely can use chicken thighs instead of breasts for this recipe. Thighs actually add even more flavor and stay juicy in the crock pot.

Can I Add Vegetables To This?

Yes, you can add whatever vegetables that you'd like to this recipe like carrots, celery, peas and onions. Tough veggies should be added to the crockpot early on so that they have time to cook and more delicate ones can be added later.

Storgage

Let it cool completely and place it into an air tight container. It will last in the fridge for 3 days. This freezes well, too. Place it into a freezer safe air tight container. It will last for up to 3 months. Just keep in mind that the noodles tend to soften a little. So, if you know that you're going to freeze it, under cook them just a bit.

Featured Products

Check the products featured in this recipe tutorial out on my Amazon Shop.

  • 6 QT Crockpot- This is the perfect size crockpot for this kind of a recipe.
  • Storage Containers- These are my favorite from Rubbermaid. They're BPA free and the lids are air tight, too.

Crockpot Chicken And Noodles Recipe

Crockpot chicken and noodles is made by cooking flavorful chicken breasts and egg noodles in a creamy sauce for a comforting meal the whole family will love.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine American

Equipment

  • 6-8 QT Crockpot

Ingredients
  

  • 1.5-2 Pounds Chicken Breast
  • 2 10.5 Oz Cans Cream Of Chicken Soup
  • ½ Stick Butter, cut into pats
  • 3.5 Cups Chicken Broth
  • 12 Oz Egg Noodles
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • 1 Tbs Chicken Bullion
  • 2-4 Tbs Dried Parsley

Instructions
 

  • Add the chicken breast into the crockpot and season them with salt, pepper, garlic powder and chicken bullion.
  • Add the two cans of cream of chicken soup and smooth them out on top of the chicken breast
  • Add the pats of butter and chicken broth.
  • Cover the crockpot and set it on high for 3-4 hours.
  • Carefully, using two forks, shred the chicken breasts and add the egg noodles. Make sure to love the noodles around so they are fully submerged in the liquid.
  • Place the lid back on top of the crockpot and cook for an additional 20-30 minutes or until the egg noodles are fully cooked.
  • Finally, stir in the dried parsley, serve warm and enjoy!
Keyword Crockpot Chicken And Noodles

Other Easy Crockpot Meals

If you like super easy to make crockpot recipe like this one, you have to try this Crockpot Beef And Noodles, Crockpot Beef Strogonoff and Crockpot Street Corn Chicken.

CREAMY GNOCCHI WITH SAUSAGE

by Leave a Comment

Creamy gnocchi with sausage is a rich comfort food made with pillowy gnocchi and savory ground sausage tossed in a flavorful, creamy sauce.

Creamy Gnocchi With Sausage

From the recipe collection of Tara Ippolito

This creamy gnocchi with sausage was a home run when I made it for our family dinner last week.

We recently took a family trip down to Lavallette, New Jersey. For some reason, I was craving gnocchi so badly and decided to order it one night.

My son was super curious about my meal and asked to try it. Right then and there I was him fall in love with them.

He’s usually a very picky eater, but I figured this would be a great time to make him my version with sausage in it.

Let me ride this gnocchi wave while I can. Boy oh boy was I right! He absolutely loved it.

My whole family did as a matter of fact. I mean, how could you not.

It really is the ultimate comfort food. Soft, pillowy gnocchi soak up a rich, creamy sauce and every bite has a piece of savory sausage. It’s so so good!

If you’re a gnocchi fan, you gotta try this one. Oh, and be sure to try this Creamy Gnocchi Chicken Soup and Creamy Tomato Gnocchi, too!

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Creamy Gnocchi With Sausage Variations

I like this recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Sausage- Both sweet or hot Italian sausage would be ok to use in this recipe.
  • Pasta- You can switch the gnocchi for any shape of traditional pasta.

Other Easy Pasta Recipes

If you like super easy to make pasta recipes like this one, here are some others that I know you’ll love, too.

  • Viral Lobster Pasta
  • Pasta Al Forno
  • Spicy Vodka Rigatoni
  • Creamy Tuscan Tortellini

Creamy Gnocchi With Sausage Ingredients

  • Ground Sausage
  • Chopped Onion
  • Chopped Garlic
  • Vegetable Broth
  • Heavy Cream
  • Sun Dried Tomatoes, chopped & a little oil from the jar
  • Fresh Baby Spinach, chopped
  • Parmesan Cheese, grated
  • Gnocchi, cooked according to the directions on the package.
  • Salt, Pepper and Garlic Powder

Instructions

First, in a large skillet, add the ground sausage and brown it over medium high heat. Break it into small pieces as it cooks.

Then, add the chopped onion and saute for 2 minutes.

Next, add the chopped garlic and sauté for an additional minute.

Now, add the vegetable broth and heavy cream. I like to microwave the heavy cream for about 15 seconds so it’s not too cold and doesn’t break in the sauce.

Then, add the chopped sun-dried tomatoes and a little oil from the jar.

Next, season the sauce with salt, pepper and garlic powder and stir everything together.

Then, add the chopped spinach and stir it into the sauce until it’s wilted.

Next, stir in the Parmesan cheese.

Now, add the cooked gnocchi and stir it into the sauce until it’s evenly coated.

Then, turn the heat down to low and lid the skillet. Let the gnocchi absorb some of the sauce and thicken up for 3-5 minutes.

Finally, serve with parmesan cheese and enjoy!

Creamy Gnocchi With Sausage

Creamy gnocchi with sausage is a rich comfort food made with pillowy gnocchi and savory ground sausage tossed in a flavorful, creamy sauce.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

  • ¾ Pund Ground Sausage
  • 1 Small Onion, chopped
  • 3 Cloves Garlic, chopped
  • ½ Cup Vegetable Broth
  • 1 Cup Heavy Cream
  • ¼ Cup Sun Dried Tomatoes, diced. Plus 1 Tbs of oil from the jar
  • 2 Cups Fresh Baby Spinach, chopped
  • ½ Cup Parmesan Cheese, grated
  • 1 Pound Gnocchi, cooked according to the directions on the package.
  • Salt and Pepper
  • 1 Tbs Garlic Powder

Instructions
 

  • In a large skillet, add the ground sausage and brown it over medium high heat. Break it into small pieces as it cooks.
  • Add the chopped onion and saute for 2 minutes.
  • Add the chopped garlic and sauté for an additional minute.
  • Add the vegetable broth and heavy cream. I like to microwave the heavy cream for about 15 seconds so it’s not too cold and doesn’t break in the sauce.
  • Add the chopped sun-dried tomatoes and a little oil from the jar.
  • Season the sauce with salt, pepper and garlic powder and stir everything together. Let the sauce simmer for 5 minutes.
  • Add the chopped spinach and stir it into the sauce until it’s wilted.
  • Stir in the Parmesan cheese.
  • Add the cooked gnocchi and stir it into the sauce until it’s evenly coated.
  • Turn the heat down to low and lid the skillet. Let the gnocchi absorb some of the sauce and thicken up for 3-5 minutes.
  • Finally, serve with parmesan cheese and enjoy!
Keyword creamy gnocchi with sausage